Buttered Carrots

By calypan

Ingredients

• Slice the carrots as evenly as you can so they cook at the same rate.
• 3 tablespoons unsalted butter
• 2 pounds carrots , peeled and cut diagonally into 1/4-inch-thick slices
• Salt and pepper
• 2 tablespoons finely chopped fresh chives

Preparation

Step 1

1. Melt butter in large skillet over medium heat. Add carrots and ½ teaspoon 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.

2. Remove lid, add ¼ teaspoon 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.