Put the carrots in a medium saucepan with the butter and brown sugar, a dash each of salt and pepper, and enough water to come up nearly to the top of the carrots—about 2/3 of the way. Bring to a boil over medium-high heat; turn the heat down to medium-low, cover the pan, and cook for 10 to 12 minutes or until the carrots are just tender.

Uncover the pan and cook until the water has cooked down and the carrots are left with a shiny brown sugar glaze. Taste and season with salt and pepper as needed. Enjoy!