Glazed Carrots

1. 1

   Start by cutting vegetables into uniform pieces and arrange them in a single layer in a saute pan.

2. 2

   Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar.

3. 3

   Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer.

4. 4

   As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes.

* Per serving · 4 servings · Values may vary.

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