Place peeled and sliced carrots in a medium-size pot. Add 1 ½ teaspoons of salt and cover completely with cold water. Make sure water comes at least 1 inch above the carrots. Give a quick stir or two.
Bring the carrots to a boil and then lower the temperature to a simmer.
Cook for about 10-20 minutes or until carrots are tender (the cooking time really depends on the size of the carrots and how soft or firm you like them).
Drain carrots and return to the pot. Add butter and melt over medium heat.
Once butter is almost melted, add brown sugar and continue to cook over medium heat, stirring occasionally, until brown sugar is completely melted and begins to thicken (about 5 minutes).
Remove from heat. Mix in remaining ½ teaspoon of salt.
Serve garnished with parsley, if desired.