Heat the oil in a very large skillet over medium high heat.

Add carrots and shake the pan so they are (almost all) cut side down. Cook for 5 to 7 minutes without stirring until golden brown.

Add remaining ingredients except parsley. Stir once then allow to cook until the water is evaporated and carrots start to caramelise - about 3 minutes.

Stir once or twice until caramelised, then transfer to serving dish.

Sprinkle with parsley and serve warm