Dave and Joanne have expressed their dislike of cooked carrots. Here's a
method that I use for large, tough old carrots.
Cut ~6 diagonally into 1.5" pieces and put in a shallow pan. Add the
juice of a large orange and enough water to cover. Bring to a boil and
cook until the carrots are tender (adding water occasionally) by which
time the liquid will have reduced to a syrup. Add a TBSP or so of butter
and toss to coat the carrots in an orange-flavoured glaze.
Graham