First, take your baby carrots and halve them lengthwise. This ensures they cook evenly and absorb the honey glaze beautifully. I always recommend using fresh baby carrots, but if you have larger carrots, simply peel and cut them into similar-sized pieces for consistent cooking. Have your butter, honey, salt, and pepper measured out and ready to go; this technique is called 'mise en place' and will make the cooking process much smoother.

In a medium saucepan or skillet, melt the butter over medium heat until it's fully liquefied and just starting to shimmer. Add the halved carrots immediately, tossing them to coat thoroughly in the melted butter. This initial coating helps to lock in moisture and provides a rich base for the glaze. I often find that allowing the carrots to sauté in just the butter for a minute or two before adding liquids helps develop a deeper flavor.

After the carrots have had a moment in the butter, pour in the honey, then sprinkle in the fine sea salt and freshly ground black pepper. Stir everything together until the carrots are well-coated. Cover the pan and cook for 5 minutes over medium-high heat. The steam trapped under the lid will help tenderize the carrots, while the heat allows the honey to start caramelizing. Ensure the heat isn't too high to prevent the honey from burning.

Remove the lid from the saucepan and give the carrots another good stir. Reduce the heat to medium and continue cooking for another 3 minutes, or until the carrots are tender-crisp and the honey glaze has thickened and beautifully coated them. The direct heat without the lid allows the excess moisture to evaporate, concentrating the sweet and savory flavors into a luscious glaze. Taste and adjust seasoning if needed; a little extra grind of pepper can really make the sweetness pop!