Rinse 2 pounds of baby carrots under cold water, and place them in a medium saucepan. Cover the carrots with water, and add 1 1/2 teaspoons salt. After bringing the water to a boil, turn the heat to medium-low. Cover the saucepan, and cook for 15 minutes until tender.
Melt 4 tablespoons of butter in a sauté pan over medium-low heat. Add 3 tablespoons of packed brown sugar and 4 tablespoons of honey, and stir while cooking until the sugar dissolves. Add the juice from half a lemon, and stir the carrots in gently. Keep heating the carrots until they have a glaze and are hot. Serve while still hot with freshly ground pepper to taste.
Alternatively, honey can form a glaze on the carrots rather than sugar. When doing this, bring water in a medium saucepan to a boil. Add the carrots and salt, and cook the carrots until they are tender. Drain them, and put the carrots back in the pan with the butter and lemon juice, as well as honey. As with the sugar, cooking with honey creates a glaze that coats the carrots after about five minutes. While the most common seasonings are pepper and parsley, experimenting with other spicy flavors creates a unique flair for your dish.