Cut the carrots in half, both crosswise and lengthwise.
Place the carrots in a saucepan and cover with water. Bring to a boil and cook for 8-10 minutes, until almost fork tender. Drain and remove the carrots from the pan.
In the same saucepan combine the butter, brown sugar, and salt. Stir over medium heat until the ingredients are combined. Add the carrots and cook, uncovered, for about 2 minutes or until glazed.
Increase the heat a bit, just to brown the carrots, if desired. Season to taste with pepper. Serve immediately.