Slice the carrots into coins or sticks, ensuring they are of uniform thickness for even cooking.
In a skillet over medium heat, melt the butter. Add the carrots and sauté for 3-4 minutes until they start to soften.
Pour in the honey or maple syrup over the carrots. Stir to coat them evenly. Cook for another 2 minutes.
Pour in the broth and bring it to a simmer. Reduce the heat to low and cover the skillet. Let it cook for 5-7 minutes or until the carrots are tender but still slightly crisp.
Season with salt and pepper according to your taste. Garnish with chopped parsley if desired.