|Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. |
Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.
In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.
Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.