Rinse the 1 1⁄2 - 2 lbs baby carrots thoroughly under cold water.

Place the rinsed baby carrots in a medium saucepan. Cover them completely with water and add 1 1⁄2 teaspoons salt.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the saucepan, and continue cooking for about 15 minutes, or until the carrots are tender.

Drain the cooked carrots well and set them aside.

Melt 4 tablespoons butter in a separate sauté pan over medium-low heat.

Add 4 tablespoons honey and 3 tablespoons packed brown sugar to the melted butter. Cook, stirring continuously, until the brown sugar is fully dissolved and the mixture is smooth.

Stir in the juice of 1⁄2 lemon to the glaze mixture.

Add the drained, cooked baby carrots to the sauté pan. Gently stir to coat the carrots thoroughly with the honey glaze.

Continue heating and gently stirring the carrots until they are hot and evenly glazed.

Serve immediately, garnished with fresh ground black pepper or chopped parsley, if desired.