Peel the carrots and cut them into 2-inch pieces.
Add the carrots and water to a large pot or deep skillet.
Bring to a simmer over medium-high heat.
Cover and cook for 8 to 10 minutes, until the carrots are just tender.
Drain most of the water if needed, leaving only a small splash in the pot.
Add the brown sugar, butter, cinnamon, salt, and black pepper.
Stir gently until the butter melts and the sugar dissolves.
Cook uncovered for 6 to 8 minutes, stirring often, until the glaze thickens and coats the carrots.
Taste and adjust the seasoning if needed.
Serve warm with chopped parsley if desired.
