We like our veggies. Cooked this way, they were so good that we ate even more than usual. Use what you have on hand. Adjust the salt and butter accordingly.
2 pounds (900 g) carrots
1 teaspoon (5 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black pepper
2 tablespoons (30 ml) unsalted butter
1 1/2 tablespoons (22 ml) chopped fresh dill or flat-leaf parsley
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) 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. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.