### Instructions
1. **Prepare the Carrots:** Peel the carrots and slice them into 1/2-inch thick rounds or sticks. You can also halve or quarter thicker carrots lengthwise for a more rustic look.
2. **Cook the Carrots:** In a large skillet with a lid, combine the sliced carrots with enough water to just cover them. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 5-7 minutes, or until the carrots are tender-crisp (still have a slight bite). Drain the water completely.
3. **Create the Glaze:** Return the skillet to medium heat (without the lid). Add the unsalted butter and allow it to melt completely.
4. **Glaze the Carrots:** Add the packed light brown sugar, salt, and optional black pepper to the melted butter. Stir well until the brown sugar has dissolved and created a glossy glaze.
5. **Simmer and Serve:** Add the drained carrots back into the skillet. Toss gently to coat the carrots evenly with the brown sugar glaze. Continue to cook for another 2-3 minutes, stirring occasionally, until the glaze thickens slightly and beautifully coats each carrot.
6. **Garnish (Optional):** Remove from heat. If desired, sprinkle with fresh chopped parsley before serving for a pop of color and freshness. Serve immediately and enjoy!
### Short Tips
* For extra flavor, you can add a small pinch of nutmeg or cinnamon to the glaze.
* Don’t overcook the carrots in the initial boiling stage – you want them tender-crisp, not mushy.
* The glaze will thicken beautifully as it cools slightly, so don’t worry if it seems a little thin at first.
* This recipe can easily be doubled or tripled for larger gatherings.
* Leftovers can be reheated gently on the stovetop or in the microwave, though they are best served fresh.
