|Small carrots||1 Pound|
|Chopped parsley||1 Tablespoon|
Cut carrots into sticks 3 inches long.
Fill a medium saucepan half full with salted water.
Bring water to a boil.
Cook over medium heat 2 to 3 minutes or until carrots are barely tender.
Drain carrots on paper towels.
Melt butter in a large skillet.
When butter foams, add carrots and saute over medium heat 2 to 3 minutes.
Add sugar and mix well.
Season with salt.
Garnish with parsley.