1-First Step: Rinse 1 lb baby carrots under cool water and pat dry. If using regular carrots, peel and slice into 1/4-inch thick pieces for uniform cooking. Measure out 2 tbsp butter, 1/4 cup brown sugar, 2 tbsp water, salt, and pepper. This mise en place keeps things smooth, especially for busy parents.

2-Second Step: Heat a large skillet over medium heat. Add the butter and let it melt fully, about 1 minute. Stir in the brown sugar until it dissolves into a smooth mixture, roughly 30 seconds. Watch the heat to avoid burning for perfect candied carrots.

3-Third Step: Toss in the carrots, water, 1/2 tsp salt, and 1/4 tsp pepper. Stir to coat evenly. Cover the skillet and cook for 10 minutes, shaking occasionally. The steam softens the veggies while the glaze begins to form. For vegan adaptations, this works seamlessly with oil swaps.

4-Fourth Step: Uncover and increase heat to medium-high. Simmer for 5-7 more minutes, stirring frequently. The liquid reduces, turning syrupy and clinging to each carrot. Add 1 tsp thyme if desired for extra flair. Test tenderness with a fork; they should be tender but not mushy.

5-Final Step: Remove from heat and let rest 2 minutes for the glaze to set. Serve hot as a holiday glazed carrots side or cool for salads. Total time: 20-25 minutes. Serves 4-6. Pair with mains for balanced plates.