Sweet Carrots

So, have any of y'all gone to some of those somewhat generic Asian restaurants and wondered how they get those carrots so tasty? I was personally convinced that they boiled them in super-sweet tea or something like that; and my father was once told by a waitress that you wouldn't want to eat them if you saw how much sugar they were cooked in; but it turns out you can make them, or at least some that are darn close, with just some water, a little brown sugar, and butter. I seriously want to credit the recipe I took most of this from (since I know people who've been searching too), but, for the life of me, the page suddenly eludes me (and my search history, which I just looked through somewhat extensively). Anyway, here's what you do:

1. If you're using full-grown carrots, peel them and cut them into two-inch pieces. If you're using baby carrots or anything else, you should be fine to use them as is (washed of course).
2. Place your carrot bits into a pot with boiling water and cook them until they are soft enough to be cut through with your utensil, but not so soft that they are easily mashed.
3. Strain the pot and then replace the water with a few table spoons of butter and your desired amount of brown sugar (remember, you only want to use it to somewhat coat the carrots, not soak them, so you probably only need a cup or a little more....I don't remember how much I used because I honestly just poured some out of my huge glass container until it felt right).
4. Leave your carrots in there for, at the most, five to ten minutes. You're just adding flavor, not trying to alter the overall physical state of the carrots. During this stage, you can add a little bit of salt and pepper to combat the sugar. The sugar smell was getting a little too sickeningly sweet for me, so I ended up adding a tad too much salt (not a horrid amount though), so I'll have to reign myself in next time.
5. Chow down.