Haley's Carrots - from Deep South Dish

Ingredients

• 1 pound of baby carrots, rinsed
• 1 teaspoon of salt
• 1/4 cup (1/2 stick) of butter
• 1/4 cup of light brown sugar, packed
• 1/4 teaspoon of ground cinnamon
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, to taste
• 1 teaspoon of dried parsley

Instructions

Boil carrots in salted water until tender, about 8 minutes. Drain well; set aside. To the pot, add the butter, brown sugar and cinnamon; cook over low heat until butter has melted and sugar has incorporated. Add carrots to the pot and toss until well glazed. Season with salt and pepper; taste and adjust. Add parsley and toss. Transfer carrots to serving bowl and pour glaze all over the top.  (I usually double the carrots but I don't double the spices.  They go a long way.)

http://www.deepsouthdish.com/2013/11/brown-sugar-glazed-carrots.html#ixzz55SIaXirq