Trim carrots, leaving about 1/2-inch stems, and peel, if desired.
In a steamer set over boiling water, steam carrots, covered, until just tender, 6 to 8 minutes. Carrots may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook carrots in butter with sugar and salt and pepper, to taste, over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Wine Suggestions: Penfold Shiraz Rosemount Shiraz;
Recipes courtesy Gourmet Magazine