In a deep skillet, add enough water to cover 1/2" of the bottom. Bring to a boil. Add the carrots, cover - and cook on medium/high heat for 5-9 minutes or until carrots are tender. Drain the carrots & set aside.
Add the butter & honey to the same pan you used. Cook on medium/high heat, stirring, until butter is melted. Pour in the brandy. Cook, stirring occasionally, until the mixture has turned amber in color and is reduced by half.
Stir the cooked carrots & chopped parsley into the pan. Cook on medium/low heat for 2-3 minutes. Remove from the heat, let cook for a couple minutes before serving.