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Combine 4 1/2 cups water, carrots, 4 tablespoons
butter, sugar, and
coarse salt in heavy large pot. Bring to boil.
Reduce heat; cover and
simmer until carrots are just tender when pierced
with knife, about
10 minutes. Drain. (Can be prepared 3 hours ahead.
Let stand at room
temperature.)
Melt remaining 6 tablespoons butter in large nonstick
skillet over
medium-high heat. Add maple syrup and brown sugar
and stir until
sugar dissolves. Add carrots and cook until heated
through, about
5 minutes. Season with salt and pepper. Transfer
carrots to large
bowl. Sprinkle with parsley and serve.
