Just simple carrots, perfectly cooked! Carrots with the tops still attached seem to be sweeter.  

• 3-3½ cups carrots, peeled and sliced
•   ½ cup water
•   1 teaspoon salt
•   ¼ teaspoon ground pepper
•   1 tablespoons vegan butter or lemon juice 
•   2 tablespoons fresh parsley, chopped

Peel carrots and cut them diagonally into ¼” slices. In a large sauté pan, over medium-high heat, put carrots, with ½ of cup water, salt and pepper and bring to boil. Cover and lower heat to medium-low heat and cook for 7-8 minutes, until the carrots are tender. Add vegan butter or lemon juice and cook until water is cooked off. Remove from heat and toss with parsley, salt and pepper. Serve.

Hint:

To store carrots the day before use, peel and cut them, then cover them in water in a liquid-tight container or plastic bag. Keep refrigerated and drain well before using.