Step 1

Melt 2 tablespoons of the butter in a wide, high-sided skillet over medium-high heat. Add the carrots and cook, stirring occasionally, until the carrots start to soften, about 5 minutes. Transfer to a plate; set aside.

Step 2

Add the bourbon into the pan and cook for about 30 seconds. Stir in the remaining 2 tablespoons butter, brown sugar, salt, and pepper. Bring to a boil and cook until the glaze begins to thicken, 2 to 3 minutes.

Step 3

Add the reserved carrots and stir to coat with the glaze. Continue cooking until the carrots are tender and the glaze is thickened, about 5 minutes. Sprinkle with parsley if using and serve immediately.