What you need:
1 bunch of small/medium carrots
2 tablespoons of butter
1/4 cup of brown sugar
Large fry pan
Begin by bringing a pot large enough to fit all the carrots in it to a boil over a hot burner. While water is coming to a boil, wash and peel the outer layer of the carrots, removing and skin and dirt.
Once water comes to a boil, add carrots. Boil for about 8-10 minutes, until the carrots are tender and can easily be pierced with a fork.
Meanwhile, while carrots are boiling, heat a large fry pan over medium heat and add the butter and brown sugar. Be careful to not turn the heat up too high, and stir occasionally so the sugar doesn’t burn. After a few minutes the sugar and butter should melt together forming a nice smooth caramel glaze.
Once carrots are tender, drain water over sink. Add the cooked carrots to the fry pan, season with a pinch of salt & pepper. Toss carrots in caramel glaze and allow to cook for 1 minute then remove from heat.
Transfer carrots to serving dish, and drizzle any remaining caramel glaze over carrots.
Serve and enjoy.