Place the sliced carrots in a medium saucepan and cover with water. Bring to a boil over high heat.
Reduce heat to medium and simmer the carrots for 5 to 7 minutes, or until just tender. Drain and set aside.
In the same saucepan, melt the vegan butter over medium heat.
Add the maple syrup, salt, black pepper, and garlic powder to the melted butter. Stir to combine.
Add the drained carrots back to the saucepan and toss to coat them evenly with the glaze.
Cook the carrots in the glaze for 5 to 7 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened slightly.
Remove from heat and stir in the fresh lemon juice.
Transfer the glazed carrots to a serving dish and sprinkle with chopped fresh parsley before serving.