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In a large skillet over medium high heat add butter and let melt.
Pour in peeled and sliced carrots and sauté 6-8 minutes, just until carrots are tender.
Transfer carrots to a plate and set aside.
Using the same skillet reduce heat to medium and pour in spiced rum.
Whisk about 10 seconds and then add in brown sugar, butter, garlic salt, pepper, cinnamon, and chili powder.
Bring to a light boil then reduce heat until sauce begins to thicken.
Pour the carrots back into the skillet, toss to coat and garnish with fresh parsley.