1. Peel the carrots and cut them on the diagonal into even slices.
2. Put them in a wide pan in a SINGLE layer with the butter, brown sugar and a pinch of salt.
3. Add just enough water to come halfway up.
4. Boil uncovered over medium heat – the water evaporates as the carrots become tender (about 12-15 minutes).
5. When barely any liquid remains, add the honey and shake the pan to coat the carrots.
6. Serve glossy and syrupy, scattered with parsley.
Tip: Do not boil and drain them separately – the evaporating water and butter together form the glaze. Drain it away and you lose the whole point.
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