Boil the carrots in a medium pot with 4 cups of water over high heat until slightly tender but not mushy or for 4-5 minutes.

Drain the carrots and set aside for later.

Add the brown sugar, butter and cinnamon to a large skillet over medium heat and stir until melted.

Let it bubble for 3 more minutes as you stir then add the cornstarch and stir to combine.

Stir in the carrots and let them cook down for 4-5 minutes or until the glaze thickens and the carrots are tender.

Serve with freshly minced parsley.