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In a sauté pan on medium heat, melt the butter then add the carrots.
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To ensure even cooking, make sure the carrots are similar in size.
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Cook carrots in the butter for 10-15 minutes, depending on how thick the carrots are.
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Once the carrots are mostly cooked through, add the molasses, honey, ginger, salt and pepper.
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Cook an additional 3 minutes.
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Reduce heat to medium-low heat and add the orange juice.
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Mix well, making sure the orange juice has completely been incorporated into the molasses sauce. Cook an additional 5-7 minutes or until fork tender.
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Once cooked, remove from heat and add in the parsley.
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Serve immediately.