Braised Carrots:
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“This recipe is so easy and I always make various amounts, so the measurements are eyeballed!”
(you can use the cleaned baby carrots or quarter large carrots)
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Boil desired amount of peeled carrots in salted water.
Boil until just starting to get tender. 
You want them to have just a little bite, not mushy!
Drain, and place in a non stick skillet with REAL Butter! 
You can use the healthy stuff but it doesn’t taste quite as good! 
The amount of butter should coat the pan and carrots and have no run off. 
(A small bag of regular carrots would take approximately ½  a stick of butter.)
Salt and generously pepper! I use fresh ground pepper, it taste better.
Serve hot and watch it disappear!