Carrots: 1 pound, peeled and sliced into 1/4 inch thick rounds
Butter: 4 tablespoons (1/2 stick)
Brown sugar: 1/3 cup, packed
Salt: 1/2 teaspoon, or to taste
Pepper: 1/4 teaspoon, or to taste
Optional for extra flavor: A pinch of ground cinnamon or nutmeg; freshly squeezed orange juice (about 2 tablespoons)
Instructions
Cook the Carrots:
In a large skillet, bring about 1/2 inch of water to a boil. Add the sliced carrots and a pinch of salt. Cover and reduce heat to medium. Let the carrots simmer until they are just tender, about 6-8 minutes.
Drain the carrots and set them aside. Wipe the skillet dry.
Make the Glaze:
In the same skillet, melt the butter over medium heat. Add the brown sugar, salt, and pepper. If using, add the cinnamon or nutmeg and orange juice now.
Cook and stir the mixture until the brown sugar is completely dissolved and the mixture starts to bubble. This should take about 2-3 minutes.
Combine Carrots and Glaze:
Add the cooked carrots back to the skillet with the brown sugar glaze. Toss to coat the carrots evenly in the glaze.
Continue to cook and stir the carrots for an additional 3-5 minutes, until the glaze is thickened slightly and the carrots are well-coated.
Serve:
Transfer the glazed carrots to a serving dish. If desired, sprinkle a little more salt or pepper on top, or garnish with fresh parsley for a pop of color.
