Peel and slice fresh carrots into uniform pieces, about 1/4 to 1/2 inch thick.

In a large skillet, add the sliced carrots and cover with approximately 2 cups of water. Bring to a boil, then reduce to simmer for 8-10 minutes until tender.

Drain any remaining water, then add butter, brown sugar, lemon juice, and kosher salt to the skillet. Stir and cook over medium heat for 4-5 minutes until the glaze thickens.

Transfer glazed carrots to a serving dish, garnishing with parsley and pistachios. Add pomegranate arils if using and serve immediately.