Cook the Carrots
Place the sliced carrots in a medium saucepan and add enough water to cover them. Bring to a boil and cook for 5-7 minutes, or until the carrots are tender but not mushy. Drain and set aside.
Prepare the Glaze
In the same saucepan, melt the butter over medium heat. Add the brown sugar, honey (if using), salt, and optional cinnamon or nutmeg. Stir continuously until the sugar dissolves and the mixture becomes smooth and bubbly, about 2-3 minutes.
Glaze the Carrots
Add the cooked carrots back to the saucepan and gently toss them in the glaze. Continue cooking for 2-3 more minutes, allowing the carrots to become coated and caramelized.
Serve
Transfer the candied carrots to a serving bowl and garnish with fresh parsley if desired.