Steam carrots. Combine orange juice, brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat. Bring to a boil, stirring frequently, until reduced by one-half. Reduce heat to medium, remove thyme sprigs, add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Add butter, sprinkle with chopped parsley and toss to combine. Yield: 6 servings.

(Marys)