Maple-Glazed Carrots

I made this one Thanksgiving as a side dish, and I think it's a keeper. Nothing like Thanksgiving recipes to take a healthy vegetable and turn it into a sweet, buttery, not-so-good-for-you dish...YUM...! If I remember correctly, this makes A LOT. (This is another epicurious.com recipe...what happened to their photos, I know this one used to have a photo with it???)

4 1/2 cups water
4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
10 tablespoons (1 1/4 sticks) unsalted butter
3 tablespoons sugar
1 1/2 teaspoons coarse salt
6 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
2 tablespoons chopped fresh Italian parsley (optional)

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. If desired, sprinkle with parsley and serve.