Ingredients

• 1 pound baby carrots, peeled, stems trimmed

• 2 cups mineral water (or water with 2 pinches baking soda)

• 2 teaspoons Kosher salt

• 2 Tablespoons granulated sugar

• 8 Tablespoons unsalted butter

• juice of 1 lime

• toasted sesame seeds

• chopped parsley

Instructions

Cook the Carrots

Place the carrots in a large sauté pan and cover with the water. Add the salt, sugar, and butter, then bring to a boil over medium-high heat. Once the water comes to a boil, reduce the heat and cover the pan. Cook for 10–12 minutes, or until the water has evaporated and the carrots are tender. Test with a skewer or the tip of a small knife.

Finish and Serve

Shake the pan to coat the carrots in the syrupy liquid. Squeeze the lime juice over the carrots and shake the pan again to combine over low heat. Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped parsley.