In a saute pan over medium-high melt the butter until it simmers and the color turns to a dark golden brown (be careful it  burns easy).

Add the carrots, salt and splash of wine, cover and cook for 5 to 7 minutes until carrots become tender and fragrant. For even cooking gently move carrots around with a large wooden spoon. The wine adds a little acidity to compliment the wonderful nutty flavor of the brown butter.