01 - Place sliced carrots in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until just tender. Drain thoroughly.
02 - In a large skillet, melt butter over medium heat. Stir in maple syrup, brown sugar, salt, and black pepper until combined.
03 - Add drained carrots to the skillet and toss to coat evenly. Cook, stirring occasionally, until glaze thickens and carrots are glossy, about 5 to 7 minutes.
04 - Stir in toasted pecans and cook for an additional 1 minute to warm through.
05 - Transfer to a serving dish and garnish with chopped parsley if desired. Serve warm.