Glazed Carrots w/ Cointreau

I adapted this recipe from Joy of Cooking and it turned out very nice. Their recipe suggested using brandy, but I thought the orange flavor of the Cointreau would work a little better and it did impart a nice subtle flavor to the carrots.

Glazed Carrots w/ Cointreau

1 lb. carrots, cut into thick slices

1/2 cup water

2 tbsp. butter

1 1/2 tbsp. brown sugar

1/2 tsp. salt

2 tbsp. Cointreau, or other orange flavored liqueur

1 tbsp. chopped flat leaf parsley

fresh ground pepper

Place all ingredients into a pan that is large enough so that carrots form single layer on bottom of pan. Heat until simmering and cover with a lid. Simmer until a syrupy glaze forms on bottom of pan and carrots are cooked, about 20 minutes. Uncover and roll carrots to coat. Top with parsley and pepper to taste.