In a large Dutch oven or deep sided sauté pan, heat the butter over medium heat. Add the carrots and sauté until just starting to color, about 5 minutes.

Place the orange juice, water, maple syrup and salt and pepper in a small bowl and whisk to combine. Add the orange juice mixture to the carrots and bring to a boil. Reduce the heat to medium low and cover, simmering gently until the carrots are tender, checking for doneness after 10 minutes. Carrots will take anywhere from 10-20 minutes depending on their size. Pro tip: If your carrots are large, cut them in half lengthwise, or even slice on the bias to reduce the cooking time.

Once the carrots are tender, remove them from the pot and place on a serving platter. Increase the heat to medium, and cook the liquid until thickened and syrupy, about 3-5 minutes. Add salt and pepper to taste, and add the carrots back to the pot and toss in the glaze, and place on the serving platter and garnish with chopped parsley. Enjoy!