1. Begin by preparing your carrots: peel them and cut into uniform 2-inch pieces. This helps them cook evenly, just like Mama Lu taught me when I was a curious kid asking a thousand questions in her kitchen.
2. Bring a pot of salted water to a boil, then add the carrots. Blanch them for about 5 minutes, or until they’re just tender but still have a slight bite. Drain and set aside. Blanching softens the carrots gently, preserving that fresh taste and vibrant color.
3. In a large skillet over medium heat, melt the butter until it starts to foam. Add the honey and stir to combine, letting the sweet aroma fill your kitchen — it’s the kind of scent that reminds me of cozy Sundays and slow afternoons.
4. Toss the blanched carrots into the skillet, stirring to coat them thoroughly with the honey butter mixture. Cook for another 5-7 minutes, stirring occasionally, until carrots are glazed and tender. Watch for that lovely sheen on the carrots—it means you’re on the right track.
5. Season with kosher salt and freshly ground black pepper to taste. If you want to brighten the dish a little, add a splash of lemon juice or apple cider vinegar at the end, stirring it in gently.
6. Remove from heat and sprinkle with fresh parsley if you’re using it. Serve warm, savoring every bite.

One little trick Mama Lu always shared was to resist overcooking the carrots. They should be tender but not mushy, with just a bit of snap left to them. That texture, combined with the honey butter glaze, is what makes this dish truly sing.