Combine carrots, 1/2 cup water, 2 tbsp butter and 2 tbsp brown sugar in a pan over medium-high heat and bring to a boil.

Cover and reduce the heat to cook on low for approximately 6 minutes.

Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.

Remove from the heat and add salt and pepper.