I had a bunch of left-over carrots from Thanksgiving. After spending some time looking for ways to use them, I made it simple: stir-fry them. First I julienned the carrots and brought them to room temperature. Then I sauteed them on medium heat in an iron skillet and covered them for a minute or so. This process was repeated several times until the carrots were nice and brown…and soft. No sauce, no nothing…just a batch of delicious carrots with their sweetness brought out.
update: 12/25/2008
After several trials of sauteing carrots I found out if you saute them until nice golden brown then add a 1/4 cup of water and cover for 5 minutes the carrots turn out more tender. This works especially well if the carrots are cut to a larger size; say the size of a pencil.
dtc