Peel carrots, trim ends, and rinse. Melt butter in a 12- to 14-inch frying pan over medium-high heat. Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.
Add ginger, 3 tablespoons sherry, and 3 tablespoons water; mix, cover, reduce heat, and simmer until carrots are tender-crisp to bite, about 5 minutes. Stir in parsley and season to taste with salt and pepper.
Arrange carrots on a platter and scrape ginger mixture evenly over them. Add more sherry to taste.