Whole carrots work the best here, but feel free to use baby carrots, just be sure to make twice as many as you think you will need. Everyone will want more.
3 cups water
1 Tablespoon unsalted butter
1/2 teaspoon salt
12 whole carrots or equivalent in baby carrots
Step 1: Cut parchment paper to cover your skillet.
Step 2: Bring water, butter and salt to a simmer in you skillet over high heat. Remove pan from heat, add carrots in a single layer and place parchment round on top of carrots. Cover skillet and let stand off heat for 20 minutes.
Step 3: Remove lid from skillet, leaving parchment round in place. Bring to a simmer over high heat. Reduce heat to medium low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round, increase heat to medium high and cook carrots, shaking pan frequently, until they are lightly glazed and no water remains in the skillet, 2-4 minutes longer. Ready to serve.