Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Directions

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.