Peel carrots and cut each on an angle. If the carrots are very thick, slice them in half lengthwise first. They should all be approximately the same size to ensure even cooking.
Place the carrots and water in a large saucepan over medium high heat, bringing to a boil. Cook until the carrots are tender (add a bit more water if needed) and then boil until the water has reduced to just a few tablespoons.
Add the brown sugar and salt and cook until a glaze forms.
Serve with a pinch more of the salt and garnish with parsley.