Add about 4 cups water to a medium saucepan and bring to a boil. Add sliced carrots and cook for 5-8 minutes, or until cooked to your liking. Drain and return to the pot.
Add butter, brown sugar, and salt and toss until sugar and butter are melted. Sprinkle with pepper and parsley if desired.
Carrots can be cooked in advance, and heated with the butter and brown sugar when ready to serve. They also can be prepared fully, and reheated in a 325°F oven or a pan until heated through.Leftovers will last in the refrigerator for 2-3 days or in the freezer for 10-12 months in an air tight container. To reheat, thaw in the refrigerator and heat in a 325°F oven for 15 to 20 minutes.