Toss with 1 tbsp of butter and 1 tbsp of maple syrup over medium heat.
If you're like me, maybe add a lil more butter because you're obsessed.
Make sure to scrub and, if necessary, peel the carrots before slicing them.
For cooking the carrots, put the sliced carrots in a medium saucepan. Add 1 cup water and about 1/2 tsp of salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, put the lid on the put and cook the carrots for about 15 to 20 minutes, or until the carrots are fork-tender.
For extra-fancy carrots, purchase a "wavy knife" and make crinkle-cut carrot slices.
Feel free to use ghee instead of butter, or coconut oil for a vegan version.