Start by peeling your fresh carrots carefully. Slice them diagonally into pieces about one inch thick. Cutting them on a bias makes them look much more professional and fancy.

Place the sliced carrots into a large sauté pan. Add the water, butter, sugar, salt, and pepper to the pan. Make sure the carrots are in a mostly single layer for even cooking.

Turn the heat to medium-high and bring the liquid to a boil. Once it starts bubbling, cover the pan with a tight lid. This traps the steam to soften the carrots perfectly.

Reduce the heat to medium-low and let them steam for five to seven minutes. You want the carrots to be tender but still hold their shape. Do not let them get mushy.

Take the lid off the pan and turn the heat back up to medium. This allows the water to evaporate slowly. The butter and sugar will begin to thicken into a glaze.

Cook the carrots for another five to eight minutes while stirring gently. Watch as the liquid turns into a shiny, syrupy coating. The carrots should look glossy and bright orange.

Pierce a carrot with a small fork to check the texture. It should slide in easily with just a little bit of resistance. The glaze should cling to the vegetables beautifully.

Turn off the heat and toss in the chopped fresh parsley. If you like dill, add that in now as well. The green herbs look stunning against the bright orange carrots.

Give the carrots one final toss to distribute the herbs and glaze. Taste one piece to see if you need a pinch more salt. Serve them warm in a pretty bowl.