Cut carrots on the bias, at about 45 degree angle, and make sure the all the slices are the same thickness so it cooks evenly.
Preheat a cooking pan that is big enough to cook the carrots without overcrowding them too much over medium heat. Add some olive oil and spread carrots evenly all over the cooking pan, cut side up. Season with salt and pepper, cover the pan, and let carrots cook for about 5 minutes.
Flip carrots over and add butter, honey, lemon juice, and parsley
Once butter is melted, stir everything together and let it simmer until carrots are tender. Stir carrots once in a while. (You can cook carrots a little softer or a little crunchier, according you your personal taste.)
Note: feel free to double the recipe if needed, for a bigger crowd.
Notes
Remember, you can cook carrots a little softer or a little crunchier, according you your personal taste. Simply cook them a few minutes more or less for your perfect softness.
When cutting carrots, make sure that they are as uniform in size as possible to ensure even cooking.
If using young carrots, you won’t need to peel them but wash them and scrub the thin outer layer of the skin.
Don’t overcrowd the pan! This will ensure even cooking and you can get some sear of the carrots if you’d like.
If you want to get some sear on your carrots, let them cook without moving or tossing for about 5 minutes. This will ensure some beautiful browning on the outside.