Thoroughly wash the carrots and place them in a saucepan. Pour water on top of the carrots until the carrots are completely covered.
Cover the pan and bring to a boil over medium high heat. Then reduce the heat to medium and cook covered for 20-25 minutes until the carrots are fork tender.
Once the carrots are cooked through, pour half of the water out of the pan. Stir in the butter, brown sugar and salt. Stir to combine all the ingredients.
Cover and cook for 6-7 more minutes. Watch closely so that the carrots don’t get mushy.
Taste test and add more salt if needed.
Then serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.