In a heavy skillet over medium heat, melt the butter. Add the carrots and stir to coat with the melted butter. Add the marmalade to the skillet and cook, stirring, until the marmalade is melted. Add the Cointreau and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
Remove the cover and continue cooking until the carrots are tender and the liquids have reduced to form a glaze on the carrots.
Transfer to a serving dish and sprinkle with a little pepper, if desired, and fresh chopped parsley.
Calories per serving: 147
Fat per serving: 5.9