Begin by rinsing the baby carrots under cool running water and pat them dry with a kitchen towel.

In a large skillet, cover the prepared carrots with water and bring to a rolling boil. Reduce heat and let cook for 8-10 minutes until fork-tender.

Return the skillet to medium heat and add butter, honey, and brown sugar. Stir continuously for about 2-3 minutes until the mixture bubbles and the butter melts.

Sprinkle in the salt, ground black pepper, and cinnamon. Stir the carrots back into the skillet, coating them in the glaze, and simmer for 5-7 minutes until thickened.

Transfer to a serving bowl and garnish with fresh parsley before serving warm.