Put the baby carrots in a saucepan and add just enough water to cover. (If using larger carrots, cut them into ﬁnger-sized sticks.) Add the brown sugar, butter, orange rind and juice and bring to the boil. Boil rapidly for 12–15 minutes, or until the carrots are cooked and glazed with the juices (which should have reduced in volume and become syrupy).
Stir in the whiskey and season to taste with salt and pepper. Garnish the glazed carrots with chopped parsley, if desired, and serve immediately.