Place the carrot rounds in a medium saucepan and add enough water to cover them. Bring to a boil over medium-high heat. Reduce the heat and simmer for about 5-7 minutes, or until the carrots are tender but not mushy. Drain the carrots and set them aside.
In the same saucepan, melt the butter over medium heat. Stir in the brown sugar, salt, pepper, and cinnamon (if using). Cook and stir until the sugar is dissolved and the mixture is bubbly about 2 minutes.
Add the drained carrots back to the saucepan. Toss them gently to coat them evenly with the glaze. Continue to cook for another 3-5 minutes, stirring occasionally, until the carrots are heated through and well-coated with the glaze.
Transfer the glazed carrots to a serving dish. Sprinkle with chopped fresh parsley if desired. Serve warm and enjoy!
