1 1/2lbscarrots peeled and cut into 1/2 inch thick slices
1pinchwhite ground pepper optional
1tablespoonparsley minced, optional
Peel carrots and cut on the diagonal into half inch thick slices.
Transfer carrots to a large pan and cover with water so all the pieces are submerged by about half an inch then place over medium head and bring to a simmer. Cook for about 7-8 minutes or until fork tender then drain and set aside.
Add the butter, brown sugar, salt, and optional pepper to the still warm pan. Place over medium-low heat and stir until mixed then add the carrots back in and toss to coat.
Increase temperature to high and cook for about 5 min, or until the glaze thickens, while stirring occasionally.
Garnish with minced parsley and serve warm.
If using baby carrots you'll need to increase the cook time by about 2-3 minutes.
So many spices can get added to this recipe! You can try 1/2 tsp cinnamon, a pinch of chili powder, nutmeg or ginger.
You can cut the carrots into matchsticks if that's more visually appealing to you.
These can be made up to three days ahead, just warm in the oven or microwave before serving.
Try trading out a tablespoon of brown sugar for maple syrup or honey.