Peel and cut 1 pound carrots into sticks or rounds.

Place the carrots in a deep skillet or saucepan and add enough water to cover them by about 1 inch. Bring to a boil over high heat.

Boil until the carrots are tender-crisp, checking after about 5 minutes (total time will depend on how thick the carrots are cut).

When the carrots are close to your desired doneness, drain the water and return the carrots to the empty pan.

Add 3 tablespoons butter, 1/4 cup brown sugar, 1 teaspoon lemon juice, and 1 pinch cinnamon to the pan.

Cook over medium heat (or medium-low if the pan is getting too hot), stirring occasionally, for about 5 minutes, or until the butter is melted and the sauce has thickened into a glaze and the carrots are cooked to your liking.

Season with salt and pepper to taste.

Sprinkle with 1 tablespoon chopped fresh parsley, if using, and serve immediately.