Thanksgiving Special: Butter-Glazed Carrots

Butter-Glazed Carrots:

2-2 ½  pounds of carrots

1 stick of butter (Earth Balance if you're vegan)

salt and pepper

Peel the carrots and slice on the bias. Parboil until they are mostly cooked, but still have some bite to them. (Depending on the size of your carrots, this will take 4-7 minutes.)

Set aside. You can refrigerate them at this point if you’d like to. Just dunk them in cold water so they stop cooking. When it’s time to glaze them, melt the butter in a large skillet. Add salt and pepper, then the carrots. Stir gently until the carrots are coated and heated through. You can sprinkle with herbs if you’d like to. Parsley or chives would be nice.