Preparation

• Bring a large skillet of heavily salted water to a boil over high heat. Add the carrots and boil just until knife-tender, 6 to 7 minutes. Drain.
• Heat the butter, maple syrup, lemon juice, and 1/2 tsp. salt in the same pan over medium-high heat until the butter is melted. Return the carrots to the pan and cook, stirring occasionally, until the glaze thickens and coats the carrots, 2 to 3 minutes.
• Transfer to a serving dish, and sprinkle with the parsley before serving.