Add the carrots to a large saucepan or pot and cover with cool tap water. Season well with salt and bring to a boil over high heat. If your baby carrots are whole, boil them for about 7 minutes just until tender. If you’ve sliced them, they will take less time so start checking them after 4 minutes. Drain and set aside.
Place the saucepan or pot back onto the stove and turn the heat down to medium. Add in the butter along with the syrup, honey, or brown sugar and heat to melt together. Season with salt and pepper along with any of the listed spices you have on hand. All the spices work well together so you can use as many or as few as you’d like.
Add the carrots to pot and gently toss to coat with the glaze and heat the carrots through. For extra caramelization, continue to cook the carrots in the glaze over medium heat for a few minutes.
Serve as is or, if you have any on hand, scatter with thyme or parsley.
