These carrots, with just a little brown sugar, butter, orange zest and nuts, are so yummy. They’re sweet and tasty, as long as you don’t overcook them.

Carrots are best cooked in a small amount of water. About 1 inch of boiling, salted water is all you need in the bottom of a saucepan to cook carrots. Cover the pot and test for doneness.

Time depends on how thick or thin you cut them. Thin cuts cook in about 4 or 5 minutes and whole carrots take 15 to 20 minutes.

I circled the top of the bowl of carrots with toasted, sliced almonds. You can use any nut you have on hand. Toast the nuts in a small skillet while the carrots are cooking.