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Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
Once the carrots are soft and most of the liquid has evaporated, they’re done. If required, add an extra splash of water if needed to cook the carrots longer.
Season to taste with salt and pepper, toss the carrots with the parsley and serve.