Wash and peel the carrots, then cut them diagonally into 2-inch pieces. Try to keep pieces uniform in size for even cooking. Pro tip: Cutting on the diagonal creates more surface area for the glaze to coat and gives a more elegant presentation.

If using large carrots, cut them in half lengthwise first, then slice diagonally to ensure all pieces cook at the same rate.

Heat a large skillet over medium heat and add the butter. Allow it to melt completely and start to foam slightly. Pro tip: Don't let the butter brown – we want it golden and fragrant but not burnt.

Add the prepared carrots to the skillet and toss to coat with butter. Cook for 3-4 minutes, stirring occasionally.

Pour in 1/2 cup of water and add the salt and pepper. Bring to a gentle simmer, then cover and cook for 8-10 minutes until carrots are tender-crisp. Pro tip: The carrots should be easily pierced with a fork but still have some bite to them.

Remove the lid and continue cooking for 2-3 minutes to allow most of the water to evaporate.

Stir in the honey and brown sugar, mixing well to combine. Continue cooking for 3-4 minutes, stirring frequently. Pro tip: Keep the heat at medium to prevent the sugars from burning.

The carrots should be beautifully glazed and the sauce should coat them nicely. If the glaze seems too thin, cook for another minute or two. Pro tip: The glaze will thicken slightly as it cools, so don't over-reduce it.

Taste and adjust seasonings as needed. Add more honey for sweetness, salt for balance, or a squeeze of lemon juice for brightness.

Transfer to serving dish and garnish with freshly chopped parsley. Serve immediately while hot and glossy. Pro tip: The parsley adds a nice color contrast and fresh flavor that complements the sweet glaze.