Peel the carrots and slice them diagonally into pieces about 1/4 inch thick. This helps to increase the surface area for caramelization and ensures even cooking.

Steam the Carrots: Bring about an inch of water to a boil in a pot fitted with a steamer basket. Place the sliced carrots in the steamer basket, cover, and steam for about 5-7 minutes, or until the carrots are tender but still slightly crisp. Alternatively, you can blanch the carrots in boiling water for about 3-4 minutes, then drain them.

Toast the Pecans: Heat a skillet over medium heat while the carrots are steaming. Add the chopped pecans to the dry skillet and toast them, stirring frequently, until they are fragrant and lightly browned about 3-4 minutes. Be careful not to burn them. Once toasted, remove the pecans from the skillet and set them aside.

Make Butter Pecan Sauce: mix butter, milk, brown sugar, and cinnamon in a saucepan over low heat.  When the butter melts, the mixture should turn into a sauce.  Add the pecan pieces at the end and mix.

Pour the Butter Pecan Glaze over the cooked carrots. And serve warm.