Meanwhile, cut the green tops off the carrots, leaving 1 inch (2.5 cm) intact. Cut any large carrots in half lengthwise, as needed, so they are all roughly the same size. In a large non-stick skillet over medium heat, cook the carrots in the water and oil, covered, for 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Season with salt and pepper. Set aside on a plate.
