If using Chantenay carrots, just wash them; there's no need to peel or scrape them.

If using other carrots, if necessary wash them and slice them on the diagonal, at about ¾ inch (1.5 centimeter) intervals or my fav is fine carrot sticks in a rectangle shape.

Put the carrots in a pan and add enough water just to cover them.

Add the butter, salt, and sugar and bring to a boil for about 10 minutes, or until tender to the point of a knife.

OR cook uncovered over low heat, shaking the pan occasionally until the water is almost all gone (about 20-25 minutes)

Stir in the herbs and the pepper, and serve