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1. Scrape carrots; cut diagonally into ½ inch slices. Cook, covered, in a 1-quart casserole with ¼ cup water until almost tender (about 12 minutes).
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2. Allow for the residual cooking effect of the microwave oven on vegetables. It is essential to stir carrots several times during cooking in the microwave oven, to obtain even cooking.
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3. Place the butter and the crushed anise seed in a small dish and cook 2 minutes in the microwave oven. Add to the carrots.
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4. Stir in the orange juice, parsley, salt and pepper. Cook in the microwave a minute or two longer, to heat through.
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