Instructions

• In a saucepan with a lid, combine 2 pounds carrots (peeled and cut into ½-inch thick slices), 1 cup water, ¼ cup brown sugar, ½ teaspoon salt, and ¼ cup unsalted butter.
• Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring once to dissolve the brown sugar.
• Cover the saucepan, reduce the heat to low-medium, and simmer for 10 minutes, or until the carrots are tender when pierced and most of the liquid has reduced.
• Uncover and cook 3–5 minutes more, stirring occasionally, until the remaining liquid thickens into a glossy glaze that coats the carrots.
• Remove from heat, sprinkle with 1 teaspoon chopped fresh parsley if desired, and serve.