Place carrots in a large skillet with 2 cups of the orange juice and water to cover. Bring to a boil; reduce heat and simmer 5 minutes. Drain.
Add butter, honey, remaining 1/4 cup orange juice, salt and pepper. Cook over mediumlow heat, covered, 5 minutes, stirring occasionally, until carrots are tender and glazed.
Place carrots on a serving plate and drizzle with glaze from skillet. Sprinkle with parsley.