1. Begin by placing the sliced carrots in a medium-sized saucepan. Add enough water to cover the carrots and bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium and let the carrots simmer for about 8-10 minutes, or until they are just tender. Drain and set aside.
3. In the same saucepan, melt the butter over medium heat. Stir in the maple syrup and brown sugar, allowing them to melt together into a smooth glaze.
4. Add the cinnamon, nutmeg, salt, and pepper to the mixture, stirring to combine the spices evenly.
5. Return the cooked carrots to the pan, tossing them gently to ensure they are evenly coated with the luscious glaze.
6. Cook for another 3-4 minutes, stirring occasionally, until the carrots are thoroughly glazed and the sauce has thickened slightly.
7. Transfer the glazed carrots to a serving dish and sprinkle with fresh parsley for a pop of color and added freshness.

One of the tricks I’ve learned over the years is to let the glaze reduce just enough to coat the back of a spoon. It’s these small details that make a huge difference in the final taste.