BUTTERED CARROTS

serves 6-8

3 Tb. unsalted butter
2 pounds carrots, peeled and cut diagonally into 1/4-inch thick slices
Salt and pepper
2 Tb. finely chopped fresh chives (optional)

Melt butter in a large skillet over medium heat. Add carrots and 1/2 tsp. salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.

Remove lid, add 1/4 tsp. pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with chives and season with salt and pepper. Serve.