Start by preparing your carrots. Rinse baby carrots under cold water. For regular carrots, wash, peel, and slice them into 1-2 inch pieces.

In a large pot, bring water to a rolling boil over high heat. Add the prepared carrots and cook for 5-7 minutes until fork-tender. Drain the carrots.

Heat a medium skillet over medium heat and add unsalted butter. Once melted, stir in brown sugar, salt, black pepper, and ground cinnamon. Stir until combined and bubbling.

Add the drained carrots to the skillet and coat them with the glaze. Drizzle apple cider vinegar if desired.

Reduce heat to low and let the carrots simmer in the glaze for 5-10 minutes, stirring occasionally until the glaze thickens.

Remove from heat and garnish with fresh parsley. Serve warm.