Cooking carrots on the stovetop instead of roasting them in the oven saves times—and frees up room for the turkey.
In a large, wide heavy pot, add the carrots, butter, orange juice, maple syrup, and ginger; season with salt. Cover and bring to a boil over medium-high heat. Cook, turning occasionally, until the carrots are crisp-tender, about 5 minutes. Using tongs, transfer the carrots to a platter.
Add the vinegar to the liquid in the pot. Bring to a boil and cook until the sauce is reduced to 2 to 3 tbsp., about 2 to 4 minutes. Drizzle the sauce over the carrots. Garnish with the parsley.
Thanksgiving recipes for planners and procrastinators here.