Stovetop Glazed Carrots (Ready in 15 Minutes)

Peel 1 pound carrots, if you like. Trim off the tops and tapered bottom tips. Reserve a few sprigs of the greens for garnish if they look fresh and not slimy (give them a quick rinse to remove any sand or grit, then pat dry).

Cut the carrots into pieces about 1-½-inches long by ½-inch diameter — this will ensure they cook quickly and evenly.

Put the carrots in a large (12-inch) skillet, preferably nonstick for easy clean-up. Pour in ¾ cup water, 4 tablespoons butter, 2 tablespoons granulated sugar½ teaspoon kosher salt and black pepper.

Place the skillet over medium-high heat. As soon as the water begins to simmer, cover the pan and lower the heat to medium. Cook 8 minutes. The carrots should feel firm-tender when poked with the tip of a knife.

Turn the heat up to high and bring the liquid to a boil. Cook the carrots, uncovered, until the sauce reduces by about half, about 5 minutes. Once large bubbles begin to form, that's a sign the sauce has reduced enough and the glaze is done. Remove the pan from the heat before the liquid totally evaporates or the butter will begin to brown (or burn).

Transfer the carrots and pan sauce to a platter or large bowl. Squeeze the lemon over the carrots, scatter 1 tablespoon chopped parsley or carrot top greens on top and serve.