Bring a pot of water to a boil. Add the carrots and cook for about 5–7 minutes, or until tender but not mushy.

While the carrots cook, melt the butter in a pan over medium heat. Stir in the honey and brown sugar until smooth.

Drain the carrots and add them to the pan of glaze. Stir gently so all the carrots are coated.

Cook for another 2–3 minutes, allowing the glaze to thicken slightly and cling to the carrots.

Season with salt and pepper and serve warm.