Melt the butter in a saucepan over medium heat and add the brandy and orange juice. Bring the sauce to a boil and reduce the heat to low. Simmer the sauce for about 2-3 minutes, stirring and letting the flavors come together. Pour the sauce over the carrots and season with salt and pepper. Bake the carrots in the brandy butter sauce until they’re bubbling, about 10-15 minutes. If you’re short on oven space, you can sauté the carrots with the brandy butter sauce on the stove top. Garnish with the fresh chopped herbs.