Instructions

1. Slice the carrots into 1/4-inch "wheels."
2. Melt the butter in a sauté pan over medium-high heat. Add the carrots and salt and toss with the melted butter.
3. Sauté for 3-4 minutes, then add the sugar and pepper and stir.
4. Pour in the broth. Cover with a lid and cook for another 3 minutes.
5. Uncover and turn heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid.