I probably wouldn’t eat a plate of carrots on their own, but as a side … OK. We like them with butter and lemon.
First I peel and cut the carrots into rounds. These I boil in water until just tender (5 minutes or so). I drain the vegetables and return them to the pan with a good knob of butter, the juice of half a lemon, salt and plenty of pepper. I continue to cook until all the juices have been absorbed. A sprinkling of chopped parsley is good too.
Yesterday we had the carrots alongside thin slices of pork cooked with a little Marsala.