Wash and peel the carrots. Cut them into uniform pieces, about 1–2 inches long.

Bring water to a boil in a medium pot and add the cut carrots. Boil for about 4-5 minutes, then drain.

In a medium saucepan, melt unsalted butter over medium heat. Add brown sugar, salt, black pepper, and ground cinnamon. Stir and simmer until thickened, about 3-4 minutes.

Add drained carrots to the glaze, gently tossing to coat them well.

Reduce heat to low and cook for an additional 5-10 minutes, stirring occasionally until glazed and tender.

Transfer to a serving dish and sprinkle with freshly chopped parsley before serving.