Prep: 20 minutes; Cook: 20 minutes.Purple carrots add a pop of color to the dinner table and contain anthocyanins—a powerful antioxidant.
Bring a 5- to 6-quart pot of salted water to a boil and cook carrots until just tender (6-8 minutes). Drain well.
Melt butter in a large (12-inch) heavy skillet over medium-high heat until foam subsides. Add carrots and sauté 1 minute. Add orange juice, maple syrup, thyme, salt, and pepper, and bring to a boil. Continue to boil, shaking skillet frequently, until liquid is reduced and syrupy, and carrots are tender (5-10 minutes).