Start by peeling the fresh carrots and trimming off the ends. Slice them into even coins or diagonal pieces about 1/4 to 1/2 inch thick, ensuring they cook uniformly.

In a large skillet, combine your sliced carrots with unsalted butter, brown sugar, honey, and water. Add a pinch of salt, black pepper, and cinnamon, stirring gently to mix everything together.

Place the skillet over medium heat and bring the mixture to a gentle simmer. Cover the skillet and let the carrots cook for about 8 to 10 minutes, stirring occasionally.

After the initial cooking time, remove the lid and continue cooking for an additional 5 to 7 minutes, stirring frequently to prevent sticking.

Once the glaze has reached your desired consistency, adjust the seasoning if needed. Sprinkle with fresh parsley for a vibrant pop of color and freshness, and serve hot.