Ingredients
1 pound peeled carrots (about 12; each 1/2 to 3/4 inch thick)
3 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon coarse salt
Preparation
Combine all ingredients in a skillet large enough to hold carrots in a single layer. Cook over high heat, shaking pan occasionally, 4 minutes. Reduce heat to medium and continue to cook until water evaporates and carrots are just glazed with butter, about 5 minutes.
