Glazed Carrots

Alice Waters: The Art of Simple Food; Day 9; Recipe 14

Glazed Carrots, glazed carrots.  I don't see any good reason to ever make glazed carrots.  You essentially boil the carrots in a small amount of water with butter and salt.  The water evaporates eventually leaving a glaze of butter on the carrots.  It takes an absurd amount of time for the water to evaporate. 15 minutes?  I didn't have the patience.  I have got to think these would be quicker and tastier simply thrown in a pan with a knob of butter for a few minutes.  In fact i know this to be true, especially if you're using an herb butter.  The carrots caramelize, soften on the outside, but retain a crunch.  But glazed carrots, though they taste just fine, are generic tasting.  Yes, those are the finished carrots in the photo and they are not worth the minimal effort.  You can do better.