Lacking orange juice to flavor carrots the way she likes, Sunset reader Carol Hjelte made do, very well, with orange marmalade.
In a 10- to 12-inch frying pan over high heat, combine 3/4 cup water and carrots. Cover, bring to a boil, then reduce heat to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes. Drain.
Return carrots to pan over high heat. Add butter, orange marmalade, ginger, and nutmeg. Stir often until marmalade mixture clings to carrots, 5 to 6 minutes. Sprinkle with parsley, and add salt and pepper to taste.