Place carrots into a large skillet with high sides. Fill pan with enough cold water to mostly cover the carrots. Sprinkle with salt, cover and bring to boil. Reduce heat and simmer with lid still on until carrots are fork tender (but not falling apart tender), 12-15 minutes.

Drain and place carrots back into hot pan. Place pan over medium heat and add in butter, maple syrup, cashews and parsley flakes. Cook 2-3 minutes or until all carrots are glazed with butter and syrup. Serve.