Rinse the carrots and peel them if you prefer (I usually peel for a smoother glaze and prettier presentation).

Slice into even pieces — either ½-inch rounds or batons about 2–3 inches long. Aim for uniform thickness so everything cooks at the same rate.

Pat the carrots dry with a clean kitchen towel or paper towel so they brown nicely when they hit the pan.

Pro tip: Slice them the same size. Tiny differences mean some pieces will be mushy while others are still firm — and nobody wants that.

Heat a large skillet over medium heat. Add the butter and let it melt until it foams slightly.

Add the carrots in a single layer if you can (crowding makes them steam instead of caramelize). Season with the salt and pepper.

Cook, stirring every 2–3 minutes, until the carrots pick up light golden edges — about 6–8 minutes depending on size.

Pour in about ¼ cup water (or low-sodium broth for extra flavor), cover the pan, and lower the heat to medium-low. Let the carrots steam until just tender when pierced with a fork — about 5–7 minutes.

Pro tip: Don’t overdo the water — you want steam enough to tenderize, not to make the carrots soggy. Remove the lid as soon as they’re fork-tender so the glaze can stick.

Uncover the pan and turn the heat up to medium-high. Add the honey and brown sugar, and stir to coat every carrot.

Keep the pan on medium-high and let the glaze bubble and thicken. Stir or tilt the pan frequently so the sugars don’t scorch — you’re aiming for a glossy, syrupy coating that clings to each piece (2–4 minutes).

If you’re using cinnamon, sprinkle it in now and stir to combine. Taste and adjust seasoning with a pinch more salt or a grind of black pepper if needed.

Pro tip: Honey can go from perfect to burnt quickly. Watch the pan closely once the sugar is bubbling and don’t walk away — once the liquid reduces, it moves fast.

As soon as the glaze is thick and the carrots are nicely coated, remove the pan from the heat.

Transfer the carrots to a shallow serving dish so the glaze shows off that lovely sheen.

Sprinkle chopped parsley over the top for a fresh, bright finish. Optionally add a little flaky sea salt for a finishing crunch.

Serve warm alongside your main — these pair beautifully with roasted turkey or as part of your Thanksgiving sides or as part of easy Easter veggie sides.

Pro tip: If you need to hold the carrots for a short while, keep them in a warm oven (about 200°F / 95°C) on a baking sheet so the glaze stays glossy but doesn't harden.