In a large pot, bring water to a boil. Add the baby carrots and cook for 5-7 minutes until just tender. Drain and set aside.

In the same pot, melt the butter over medium heat. Add the honey, salt, black pepper, and ground cinnamon, stirring to combine.

Add the cooked carrots back into the pot and toss them in the honey mixture until evenly coated.

Cook for an additional 3-5 minutes, stirring occasionally, until the carrots are glazed and heated through.

Remove from heat and garnish with fresh parsley before serving.