Boil the carrots for 5-7 minutes until tender. Bring a pot of salted water to a boil and add the sliced carrots. They should be fork-tender but not mushy.

Melt the butter in a saucepan over medium heat. As the butter begins to froth, add the honey and brown sugar. Stir until you have a smooth glaze.

Toss the boiled carrots in the glaze. Add the tender carrots to your saucepan and gently coat them in the glaze. Cook for another 2-3 minutes.