Heat 1 inch of water to boiling in a 3 quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat; simmer covered for 12 to 15 minutes or until carrots are tender.
While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10 or 12 inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to over cook or the mixture will taste scorched. Remove from heat.
Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.