Blanch carrots in lightly salted simmering water until tender but still firm (al dente) Remove and immediately submerge in ice water. When well chilled, drain and reserve. Melt butter in a large saute pan over medium heat. Add shallot and orange zest, saute briefly. Add carrots and saute until well heated. Add walnuts, parsley and maple syrup. Simmer for 2-3 minutes. Season to taste with salt and pepper. Transfer to a warm bowl or platter to serve.