Cover carrots with cold water in a sauce pot. Bring to a boil. Cook to 90% doneness. About 7 minutes. Drain.

Heat butter until brown and slightly bubbly in a large saute pan. Add brown sugar and toss. Add a pinch of salt. Saute one minute.

Variations; Dill, parsley, maple syrup, candied pecans or walnuts, dried cranberries, sweet potatoes, garlic, ginger, lemongrass, olive oil, rum, red wine, brandy, whiskey, bourbon