Start by washing and peeling the fresh medium-sized carrots until smooth. Cut them into even one-inch pieces.

In a medium pot, fill it with water and bring it to a rapid boil over high heat. Once boiling, carefully add the sliced carrots and cook for 5-7 minutes until tender but firm. Drain and let sit.

In a saucepan, melt the butter over medium heat until bubbling. Stir in the honey and brown sugar, cooking for about 2-3 minutes until glossy and fragrant.

Gently add the drained carrots to the glaze, cooking for an additional 2-3 minutes, stirring occasionally, and adding salt and pepper to taste.