Sunny Anderson of the Food Network has a recipe for honey-glazed carrots that uses carrots, honey, butter, lemon juice, parsley and black pepper. This recipe has a rating of five stars out of five stars. FoodNetwork.com also has a recipe for honey-glazed carrots by Demaris Phillips.
Fill a medium saucepan with water and bring it to a boil. Add a bit of salt, and then a pound of baby carrots. Cook for about five minutes or until tender. Drain the carrots, and then put them back into the saucepan with 2 tablespoons of butter, 1 tablespoon of lemon juice and 2 tablespoons of honey. Cook the carrots until a glaze forms. Season them with pepper and salt, and then garnish with 1/4 cup of chopped parsley before serving.
To make the Damaris Phillips version, peel and cut five carrots into thirds crosswise, and then halve them to make spears. Add 1/4 cup of coconut oil to a cast-iron skillet over medium heat. When the oil melts, place the carrots on their sides, cut side down, and allow to cook for about six minutes, or until they darken. Add 2 teaspoons of honey, 1/4 teaspoon of cayenne powder and 1/4 cup of water.
Cook the carrots until the water cooks off. Season with salt and pepper, then garnish with chopped parsley before serving.