Simple Glazed Carrots
1 bunch baby carrots, peeled, if needed (if the skin is clean and soft, I’ll usually leave it on) and cut into halves on a bias
1-2 tablespoons butter
1 teaspoon sugar
heavy pinch kosher salt
cold water just about ¾ of the way up the carrots
1/8 teaspoon caraway seeds
dill for garnish
Place carrots, butter, sugar, salt, caraway seeds and the water in a skillet. Bring to a simmer and cook until the water begins to evaporate. Once the water completely reduces, the carrots will begin to glaze. Check them with the tip of a knife to ensure tenderness. If the water evaporates before the carrots are tender, you can add a little more to the pan as needed.