My aunt always brought this to our spring gatherings. I never understood why people fought over the last scoop until I tasted it. It is so ridiculously tender and comforting

Continue baking, uncovered, for 15 to 20 minutes, stirring once or twice, until the glaze thickens and becomes glossy and the edges of some carrot coins turn lightly browned and caramelized. The glaze should cling to the carrots rather than pool thinly in the bottom.
Let the carrots rest for about 5 minutes out of the oven; the hot sugar-butter mixture will thicken slightly as it cools. Give everything a final gentle stir to coat, then transfer to a serving bowl if you like, scraping every bit of glaze over the top. Serve warm, with a spoon for scooping up those tender, candy-like carrots and their sauce.
Variations & Tips
To keep this true to its three-ingredient spirit, think of variations as small tweaks rather than additions of many new components. For a slightly deeper flavor, you can use dark brown sugar instead of light; it will give the carrots a more molasses-forward note and a darker glaze. If you prefer a less sweet side, reduce the brown sugar to 1/3 cup and add a generous pinch of salt (this technically adds a fourth ingredient, but it balances the sweetness beautifully). You can also adjust the texture: for carrots that hold a bit more bite, shorten the covered baking time by about 5 minutes and keep a close eye on them once uncovered so the glaze doesn’t over-reduce. If you’d like a stovetop version, combine the same three ingredients in a wide, heavy skillet with a splash of water (about 2 tablespoons), cover, and simmer over medium-low heat until tender, then uncover and cook, stirring often, until the glaze thickens and lightly browns at the edges. For make-ahead prep, you can slice the carrots a day in advance and refrigerate them in an airtight container. When working with hot sugar and butter, be careful: the glaze will be extremely hot right out of the oven and can cause burns, so avoid tasting immediately and keep children away from the dish until it has cooled slightly. Always refrigerate leftovers within 2 hours of baking, and reheat gently in a covered dish at 325°F (about 15 minutes) or in short bursts in the microwave, stirring in between, until warmed through.