Peel carrots and cut lengthwise into quarters.

Cut quartered carrots into 3-inch pieces.

Place carrots in a saucepan and barely cover with water.

Add honey and salt to the saucepan.

Bring the mixture to a boil over medium-high heat.

Reduce heat to low and simmer uncovered until carrots are tender (about 15-20 minutes).

Increase heat to medium-high and boil off excess water, watching carefully to avoid burning.

Remove the pan from heat and let it cool slightly.

Stir in butter until melted and carrots are glazed.