1. Begin by preparing your carrots. Peel and cut them into uniform 1-inch pieces to ensure even cooking.
2. In a large skillet, melt the butter over medium heat. Once it’s fully melted, add the brown sugar, stirring until the sugar is dissolved and the mixture begins to bubble, about 2-3 minutes.
3. Add the carrots to the skillet, stirring to coat them evenly in the brown sugar glaze. Sprinkle in the cinnamon, salt, and black pepper, tossing to combine.
4. Reduce the heat to low and cover the skillet. Let the carrots simmer for about 15-20 minutes, stirring occasionally, until they are tender but not mushy. The glaze should thicken and coat the carrots beautifully.
5. For an added touch, just before serving, sprinkle some fresh parsley on top for a pop of color and freshness.

From my experience, it’s important to keep an eye on the carrots as they cook. If you find the glaze thickening too quickly, just add a splash of water to loosen it up. This little trick was passed down from my mother, who always knew how to rescue a dish with just the right touch.