Start the glaze: In the same saucepan (wipe it out if needed), melt the butter over medium heat. Once the butter is fully melted and just starting to bubble, stir in the honey until the mixture looks smooth and glossy.
Glaze the carrots: Add the drained carrots back into the pan with the honey-butter mixture. Stir to coat every piece. Continue cooking over medium heat for 5–7 minutes, stirring frequently, until the liquid thickens into a shiny glaze and clings to the carrots. The carrots should look bright orange and glossy, and the glaze should be slightly sticky, not runny.
Adjust and finish: Taste a carrot and, if needed, add a tiny pinch of salt from your pantry to balance the sweetness (optional, but my mother-in-law always does). Give everything a final stir, making sure the carrots are evenly coated and tender.
Serve: Transfer the glazed carrots to a warm white ceramic serving bowl. Spoon any extra honey-butter from the pan over the top so they really glisten. Serve right away while hot—the glaze will thicken slightly as it cools, making the carrots even more sticky and irresistible.
