Pre-heat the oven to 350 degrees F. Fill a large stock pot with water and bring to a boil. Add a generous pinch of salt and add the cut carrots to the boiling water. Return the water to a boil and cook the carrots for about 3-5 minutes. While the carrots are blanching, fill a bowl with ice cubes and cold water. Drain the carrots and place in the bowl of ice water to shock them, and stop the cooking process. Transfer the carrots to a baking dish and set aside.

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.