This is old school, straight out of the ‘70s,  but it  goes well with meat dishes.

Ingredients
1 bag whole or baby carrots
Some butter
Powdered garlic (I know, but Brian insists)
Fresh parsley
Salt
Pepper

Instructions
Chop carrots if using whole ones
Add small amount of water to a small pot, bring to simmer
Add carrots, cover with lid, cook until tender-crisp- about 5-7 minutes
Drain water, add a little butter, salt, pepper, garlic, parsley and pepper, and simmer until butter melts and thickens a little

Advanced tip: Add brown sugar to make a glaze. Also, cumin or ginger and be exotic!