Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.
- Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes.
- Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes.
- Stir in lemon juice and pepper. Sprinkle with parsley and serve.