Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F. Add carrots, chicken stock, salt and pepper; cover and bring to a boil. Reduce heat to a simmer; cook 8 to 10 minutes or until almost tender. 2. Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated and the carrots are glazed with sauce, about 10 minutes. 3. Garnish with parsley and serve.