One of my rules of cooking is: the simpler the better. Not very original, I know, but there are people out there who think a complicated dish is going to taste better and make a longer lasting impression. The stewed carrots I make as a side dish often garner compliments and when asked for the recipe I can honestly reply: "Oh, it's nothing, just carrots and parsley".
This recipe for 6 is from Edda Servi-Machlin's excellent book Classic Italian Jewish Cooking but I added the garlic.
1 1/2 lbs carrots (5 cups)
3 tbsp olive oil
1 small onion
1 large clove garlic
3/4 C. water
1 tbsp chopped fresh parsley
Salt and pepper
Chop the onion and slice carrots while heating the oil. Add the peeled garlic clove to the oil and let it infuse for a few minutes, remove when golden. Add onion and carrots with salt and pepper to taste. Sautee for a few minutes, then add water, cover and simmer for 15 minutes.
Uncover the carrots and cook on a high flame until the remaining water has evaporated. Add parsley and let cool.