cut tips off top and bottom of carrots.
cut each carrot in half.
fill 5 quart pot approximately 3/4 full with hot water and bring water to a boil.
add tablespoon of salt to water AFTER it is boiling (reserve pinch of salt for garnish at end).
add cut carrots to boiling water. Boil 12-14 minutes or until for tender.
when the carrots are cooked and fork tender, remove with a slotted spoon or place in colander to drain. set aside.
in a non-stick pan heat 2 tablespoons of butter on medium to medium-high heat. Be careful not to burn the butter. This will leave an awful taste on your carrots.
add cooked carrots to pan and cook-2-3 minutes a side, rotating as you cook.
add 2 tablespoons honey and 1 tablespoon parsley and cook another minute.
sprinkle with reserve salt and serve.