2 tablespoons unsalted butter
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 heaping tablespoons artisanal honey (such as Tupelo Honey)
Blanch the carrots in salted boiling water for about 7 minutes, or until just tender. Drain off the liquid.
In a large saute pan or skillet, melt the butter and add the carrots, salt and pepper. Cook for about 3 minutes or until heated through, before adding the honey.
Coat the carrots with the honey by stirring the mixture for 1-2 minutes and serve immediately.