Glazed Carrots

• 8 tablespoons (1 stick) unsalted butter
• 2 pounds small carrots, 3 to 6 inches long, trimmed and quartered lengthwise unless very small
• 1 tablespoon kosher salt
• Large pinch of sugar
• 2 tablespoons Pernod or other anise-flavored liqueur

1. In a large, heavy saute pan, melt 6 tablespoons of the butter.
2. Add the carrots and enough water to cover them halfway.
3. Season with the salt, sugar, and Pernod.
4. Place a lid on the pan and cook over very low heat for 8 to 10 minutes, until the carrots are almost tender.
5. Remove the lid and continue to cook for a few minutes more, gently tossing, until the liquid has nearly evaporated.
6. Remove from the heat, swirl in the remaining 2 tablespoons butter, and adjust the seasoning before serving.

butter, carrots, kosher salt, sugar, liqueur

Taken from www.epicurious.com/recipes/food/views/glazed-carrots-377678 (may not work)