candied carrots

•  2 pounds carrots, sliced
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Minced fresh parsley, optional

1. Place carrots in a large saucepan; add 1 inch of water. 
2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. 
3. Drain and set aside.
4. In the same pan, combine butter, brown sugar, salt, and pepper over medium heat; cook and stir until butter is melted. 
5. Return the carrots to the pan; cook and stir until glazed, about 5 minutes. 
6. If desired, sprinkle with parsley.