Maple Glazed Carrots

I made this side dish to bring to my aunt's house for an Easter dinner, everyone liked it.
Peel and chop 2lbs of organic carrots. Then put them in a large pot and just cover with water.
Add 2 tbsp margarine, 1 tbsp sugar, and 1 tsp coarse salt, bring to boil. Reduce heat and simmer until tender. Drain.
Melt 3 tbsp margarine in a large nonstick skillet over medium-high heat. Add 3 tbsp maple syrup and 1 tbsp brown sugar, stir until the sugar dissolves. Throw in the carrots, season with some sea salt and fresh ground pepper.
Stir in 2 tbsp of fresh,chopped Italian parsley to finish it off.