I had some carrots cooked by a relation from Canada some time ago and I have never known them taste so good, I have no idea how he did them but they were sweet and buttery, he will not share the recipe but didnt know if it was a Canadian thing, might help if I tell you his Mother was danish...

Did he add some weed.

Probably home grown. Try roasting the carrots in a sweet solution....coke works brill with sausages (not diet coke).

peel and slice them as normal, put them in a pot and put only a bit of water in - just not enough to cover them as they will release plenty of their own while softening. And then let them boil slowly. Their natural sweetness should suffice because you are not boiling it all away in to much water but if you like it really sweet then add a bit of sugar in the water. If you get it perfectly right than they will be perfectly cooked with no need for draining, otherwise drain the water out and put a bit of butter or olive oil (cooking olive oil, not extra-virgin) and back on the heat and stir it up. That'll do.

a pox on your friend for not sharing healthy recipe!!!!! ; ) you can dribble a small amt of honey on carrots and also put a small amt of butter on them. ergo:sweet/buttery! the keyword here is SMALL lol you can also go to allrecipes.com and find recipe.

My mum always seasons carrots with half a teaspoon of salt and half a teaspoon of brown sugar, then she steams them until they're cooked and then melts butter over them. These are sweet and buttery.

Bake them in brown sugar and butter to get that carmelized glaze

Honey glazed carrots are very sweet and buttery so maybe it was that or maybe it was danish recipe for caramelised carrots: Serves 8 1½ pounds carrots ½ teaspoon salt water ¼ cup sugar ¼ cup butter Peel carrots. Boil salt and water. Simmer vegetables for 20 minutes. To serve, heat sugar, sitrring constantly until carmelized or lightly browned. Add butter. Add cooked vegetables. Shake pan or stir until evenly glazed and heated through, about 10 minutes. Serve immediately. NOTES : This can be done with potatoes (up to 2 pounds, same recipe) as well as carrots. DANISH SUGAR - BROWNED CARROTS 16 sm. carrots 1/4 c. butter 6 tbsp. sugar 1 tsp. salt Cook peeled carrots in boiling water until tender - crisp. Drain well. Melt butter in large skillet or sauce pan; stir in sugar and cook, stirring constantly until mixture is light caramel color. Ad carrots. Continue cooking shaking skillet or pan to brown carrots evenly. Sprinkle with salt during cooking. An easy way to give carrots that special touch. The buttery glaze is delicious

There's a question in there somewhere...?!... My favourite way of cooking carrots is mashed with butter, pepper and a bit of suede...mmmm!

i like roasting carrots - especially good for these colder nights coming in. just cut them up (lengthways or in rounds, however you like), dribble some oil in a baking pan, and then roast in oven for about 25 minutes. i find i have to turn mine over about half way through otherwise they go all dry and wierd on the top. probably not the healthiest way to eat carrots, but they taste lovely! jamie oliver also puts sprigs of fresh thyme into the roasting pan and that's really good too. the thyme brings out the natural sweetness of the carrots but remember to throw the thyme away after. it's not good to eat it!

Boil them with a spoon of sugar in the water, then when you drain the water off, add knob of butter and quickly toss whilst pan till on the stove! ( But I'd be worried if he didn't want to tell you how he did the carrots, mmmm wonder what secret he's hiding?)

roast them in real butter along with a beef pot roast, this makes the carrotts so yummy

An older lady I knew (she is deceased now) used to boil the carrots until they were tender, then drain off the water, put them in a frying pan, add butter and just a little sugar and they will be just a little be sweet and the frying will make them seem candied.