Carrots Vichy

This is Mom's recipe. I have vivid memories of eating these growing up.

Source: Joy of Cooking

Place in a saucepan:

2 cups sliced or baby carrots
1/2 cup water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt

Cover pan closely. To form a glaze with the butter and sugar, gently boil the carrots until the water is absorbed. (The key to this recipe is making sure the carrots cook for 20 minutes. Add more water if it evaporates before 20 minutes, and if it looks like the water won't evaporate before then, uncover the pan and turn up the heat.)

The carrots are done when the water is mostly absorbed and the carrots start sizzling in the butter. Sprinkle with fresh parsley and serve.