Wash and peel the carrots, then slice them into uniform coins, about ½ inch thick.

In a medium skillet, combine sliced carrots with enough water to cover them halfway and bring to a gentle simmer.

Add butter, brown sugar, and salt to the drained carrots, stirring over medium heat until combined.

Cover and simmer for 5 minutes, then uncover and continue to cook for 15-20 minutes until the glaze thickens.

Once glazed and tender, remove from heat and garnish with parsley if desired.