For a family dinner, I was recently looking around for a good way to serve carrots, and I spotted a Pierre Franey recipe on the NY Times recipe website. It was both simple and very tasty.
1-1/2 lbs. of carrots, peeled and thinly sliced
½ tsp. sugar
¼ cup water
1 Tbs. lemon juice
2 Tbs. salted butter
2 Tbs. finely chopped parsley
Salt and pepper to taste
Put the carrots in a saucepan with all the other ingredients except the parsley. Stir well. Cover tightly and cook over medium-high heat, shaking the pan occasionally, for about 7 minutes, or until the carrots are tender, and the liquid has evaporated to form a glaze. If necessary, add a little more water to ensure that the carrots are cooked and do not burn. Add the parsley and serve.