1 pound of carrots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoons unsalted butter
1 tablespoons chopped fresh flat-leaf parsley (or dried parsley)
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 3 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through and tender but not mushy. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Remove from heat, toss with the parsley. Sprinkle with salt and pepper and serve.