Place 1 inch or water into the bottom of a large sauce pan. Add carrots to the sauce pan and bring to a boil.

Reduce to a simmer and cover. Simmer for 10 minutes or until carrots are crisp tender. Drain.

In a large skillet, add butter, orange juice, and brown sugar. Cook over medium until butter melts. Add carrots and parsley.

Cook over medium heat stirring to coat carrots for about 1-2 minutes or until the glaze thickens and coats the carrots well. Serves 8.