Put the butter and sugar in a pan and add sparking water. Stir until the butter is melted and the sugar is dissolved.

Then add the carrots in a single layer and cover with a lid. If your pan doesn’t have a lid, cut out a piece of parchment paper the size of the pan and use that as a lid.

Cook covered for about 10 minutes until carrots are tender and the glaze is thick. Make sure to check on your carrots every so often to make sure there is still enough liquid in there. If it gets too low, it may burn, so add more sparkling water if it gets too low. If the carrots are cooked and the sauce is still thin, remove the carrots and continue to cook the sauce until it is thick. Then add them back.

Then season with salt, pepper and lemon to taste and stir in parsley. Make sure to wash and dry your parsley well so the green doesn’t bleed onto the carrots.

Transfer to plate using a slotted spoon as to not take too much sauce. Serve hot!