1. Prepare the Carrots: Begin by peeling your carrots thoroughly. Once peeled, slice them into uniform 1/2-inch thick rounds or sticks. Uniformity is key here, as it ensures all the carrots cook evenly. If some pieces are much thicker than others, they might remain crunchy while others soften.

2. Cook the Carrots Until Tender-Crisp: Place the sliced carrots in a medium saucepan. Add just enough water to cover the carrots. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low, cover the saucepan, and simmer for 8-10 minutes, or until the carrots are tender-crisp. You want them cooked through but still with a slight bite, not mushy.

3. Drain the Water Completely: Once the carrots are tender-crisp, carefully drain all the water from the saucepan. You can use a colander for this. Return the empty saucepan with the drained carrots to the stovetop.

4. Create the Maple Glaze: Add the unsalted butter, pure maple syrup, salt, and black pepper to the saucepan with the drained carrots.

5. Glaze the Carrots: Turn the heat to medium-low. Stir gently to coat all the carrots evenly with the butter and maple syrup mixture. Continue to cook, stirring occasionally, for another 3-5 minutes. The glaze will thicken slightly and cling beautifully to the carrots, giving them a lovely shine.

6. Serve Warm and Garnish: Remove the saucepan from the heat. If using, sprinkle the chopped fresh parsley over the glazed carrots just before serving. Serve them immediately while they are still warm to enjoy the best flavor and texture.