rounds or small sticks so they cook evenly. Aim for similar sizes so they become tender at the same time.
Par-cook the carrots: Add the sliced carrots to a medium saucepan and cover with cold water by about 1 inch. Place over medium-high heat, bring to a boil, then reduce to a gentle simmer. Cook for 6–8 minutes, just until the carrots are fork-tender but not falling apart. Drain well and let them sit in the colander for a minute to steam off excess moisture.
Start the glaze: In the
