Sticky Saucepan Carrots

I got this recipe from Jamie Oliver. It is hands down the best cooked carrot recipe I have ever used. I use regular carrots for this, not the little baby carrots you buy already peeled.

Ingredients:
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt

Directions:
1. Chop the carrots across into 2 1/4" lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
2. Take the lid off and let the liquid reduce until there isn't any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them out onto a plate and serve - and watch out for the hot butter!