Peel the carrots and wash them in cold water. They ought to be no thicker than your little finger. If they are not that size to start with, cut them lengthwise in half, or in quarters if necessary.

Choose a sauté pan that can later accommodate all the carrots loosely. Put in the olive oil and garlic, and turn on the heat to medium high. Cook and stir the garlic until it becomes colored a pale gold, then add the carrots and parsley. Toss the carrots once or twice to coat them well, then add 1/4 cup water. When the water has completely evaporated, add another 1/4 cup. Continue adding water at this pace, whenever it has evaporated, until the carrots are done. They should feel tender, but firm, when prodded with a fork. Test them from time to time. Depending on the youth and freshness of the carrots, it should take about 20 to 30 minutes. When done, there should be no more water left in the pan. If there is still some, boil it away quickly, and let the carrots brown lightly.

Add pepper and the capers, and toss the carrots once or twice. Cook for another in minute or two, then taste and correct for salt, stir once again, transfer to a warm platter, and serve at once.