1 pound carrots, (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 teaspoon salt
3 tablespoons brown sugar
3 tablespoons Bourbon
2 oranges, juiced, plus 1 tablespoon zest
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
fresh ground pepper
Bring carrots, salt, 1 tablespoon brown sugar, and 1/2 cup water to boil, covered, in a 12-inch skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of a knife, about 5 minutes. Remove the pan from heat, add bourbon and orange juice, return pan to stove, and cook uncovered, stirring occasionally, until liquid is reduced to about 2 tablespoons, about 2 to 4 minutes.
Add butter and remaining 2 tablespoons brown sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add orange zest and parsley; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.