Steam carrots, covered, 15 minutes or until tender.
Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.
This was a nice twist on steamed carrots. Nothing amazing about it, but very solid. I served it with Roast Chicken Provencale (CL) and Mashed Potatoes with Roasted Garlic Butter (CL). Nice Sunday evening meal.