Prepare the orange. Zest the orange until you have about 1 teaspoon of zest, then juice it.

Boil the carrots. Place the carrots in a saucepan and cover with water. Add a dash of kosher salt and bring to a boil over high heat. Reduce the heat to medium-low and cook until the carrots are just tender-crisp, approximately 7 to 10 minutes. Drain in a colander.

Make the orange glaze. To the same pan, add the butter, orange juice, brown sugar, and a dash each of kosher salt and pepper. Bring to a boil over medium heat.

Add the carrots to the glaze. Return the carrots to the saucepan and toss gently to coat with the glaze. Reduce the heat to low and simmer for 5 to 7 minutes or until the glaze has thickened and the carrots are tender and well-coated.

Serve. Transfer the glazed carrots to a serving bowl and garnish with chopped parsley or cilantro if desired. Enjoy!