Sauteed Carrots

This humble preparation of sliced carrots was the very first dish I ever learned how to cook and so will always hold a special place in my heart.

Sauteed Carrots
1 Tbsp. butter (or garlic butter)
4-5 medium carrots, peeled and sliced into coins
1/4 c. fresh, flat-leaf parsley, chopped

Melt butter over medium heat. Add carrots. Toss parsley in on top. Cover and cook, stirring occasionally until carrots soften.