Wash and peel the fresh carrots, then cut them into 1 to 2 inch pieces.

In a medium saucepan, bring water to a gentle boil and add the carrots. Cover and simmer for 8-10 minutes until tender.

In a small saucepan, melt butter, then stir in brown sugar, cinnamon, and salt. Cook until sugar dissolves and mixture bubbles.

Drain the carrots and return to the pan. Pour the glaze over carrots and toss to coat evenly.

Put the pan on low heat and stir occasionally for about 5 more minutes to meld flavors.

Remove from heat and drizzle with maple syrup, then garnish with parsley before serving.

Serve warm alongside your Thanksgiving feast.