Scrub as many carrots as you want to use. If they are quite small you can leave them whole. If a bit larger, cut them in half lengthwise. Melt 2 tablespoons of butter in a large skillet that will fit the carrots in one layer. Add the carrots and sprinkle with sea salt. Cover and cook, tossing occasionally over medium heat until the carrots are tender. Add a little splash of water or turn the heat down if they begin to brown too much or stick to the pan. Finish with more sea salt and a sprinkling of chives, if you like.
We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!