My mom always threw this together right before the big spring dinner.

Make-ahead tip: You can slice the carrots a day or two in advance and store them in an airtight container in the fridge. When it’s time to cook, they go straight into the skillet, which is a lifesaver when you’re balancing work and getting dinner on the table.

Slightly less sweet: Use 2 tablespoons brown sugar instead of 3, or add a squeeze of fresh lemon at the very end to brighten things up. Extra buttery: If your crowd loves richness, bump the butter up to 4 tablespoons and keep the brown sugar the same.

Stovetop to table: If your skillet is presentable, you can serve the carrots straight from the pan to keep them warm; just give them a quick stir before bringing them to the table. For kids: Cut the carrots into slightly thicker coins so they stay a bit firmer and easier to pick up with small fingers.

Leftovers: Store in the fridge up to 3 days; reheat gently in a skillet with a teaspoon of water, stirring until the glaze loosens and the carrots are hot and glossy again.