Family Style Food

Peel the carrots, if you like. (My mom would say that's where the vitamins are :). Trim off the tops and tapered bottom tips of the carrots. Reserve a few sprigs of the greens for garnish if they look fresh and not slimy (give them a quick rinse to remove any sand or grit, then pat dry).
Cut the carrots into pieces about 1-½-inches long by ½-inch diameter — this will ensure they cook quickly and evenly.
Put the carrots in a large (12-inch) skillet, preferably nonstick for easy clean-up. Pour in the water, and add the butter, sugar, salt and pepper.
Place the skillet over medium-high heat. As soon as the water begins to simmer, cover the pan and lower the heat to medium. Cook 8 minutes. The carrots should feel firm-tender when poked with the tip of a knife.
Turn the heat up to high and bring the liquid to a boil. Cook the carrots, uncovered, until the sauce reduces by about half, about 5 minutes. Once large bubbles begin to form, that's a sign the sauce has reduced enough and the glaze is done. Remove the pan from the heat before the liquid totally evaporates or the butter will begin to brown (or burn).

Transfer the carrots and pan sauce to a platter or large bowl. Squeeze the lemon wedges over the carrots, scatter the herbs or carrot top greens on top and serve.