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Place the carrots in a medium saucepan with enough water to just cover them. Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the carrots are tender, 10 to 12 minutes. Drain the water, and set the carrots aside.
In the same saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the sugar fully dissolves and forms a smooth glaze, three to five minutes.
Add the cooked carrots back to the saucepan and toss them in the glaze until they're evenly coated. Heat for an additional two to three minutes, until the carrots are warmed through. Serve immediately.