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Cut carrots into 2mm diagonal slices ensuring they are all uniform to ensure equal cooking.
Arrange the carrot in a sauté pan just large enough to cover the bottom in a single layer.
Cover the carrots with water(barely covering the carrots), sprinkle with sugar and butter.
Cook until almost all of the moisture has evaporated, leaving a syrupy reduction; toss the carrots over in this to coat them with a brilliant gloss.
Season with salt and add parsley. Serve immediately.