Maple Glazed Carrots

I was makin' this recipe even before I was vegan. That means it MUST be good.
Now for some fun carrot facts:
+ Carrots contain more Vitamin A than any other vegetable.
+ Orange carrots were cross bred from yellow and red carrots in the 16th century.
+ Carrots were the first vegetable to be canned commercially.

Serves 4
30 minutes

2 pounds Carrots, cut diagonally 1/4 inch thick
6 Tbsp Vegan butter, split into two parts
2 Tbsp Brown sugar, split into two parts
3 Tbsp Real Maple syrup
1/2 cup Fresh Orange juice (or juice of one orange)
1 tsp Fresh ginger, minced
Salt and pepper
1/2 cup Fresh parsley, chopped

1. In a large pot add two cups water, carrots, 3 tablespoons butter and 1 tablespoon brown sugar. Bring to boil, reduce heat to simmer and cook for 8 minutes. Drain.
2. In the same, empty, pot melt the rest of your butter. Add maple syrup, orange juice, ginger and the rest of your brown sugar. Bring to boil and reduce heat to simmer. Add carrots, salt and pepper to taste. Cook an additional 5 minutes.
3. Ladle carrots with a slotted spoon into your serving dish, cover them and set aside. Simmer remaining liquid for 5-10 minutes to thicken. Pour over carrots, add parsley, mix and serve.