Begin by peeling and slicing your 2 lbs of carrots diagonally into pieces about 1/2 inch thick.
In a large skillet, heat the 1 tablespoon of extra virgin olive oil over medium heat.
Add the sliced carrots to the skillet and sauté for about 5-7 minutes, stirring occasionally until tender but with a slight crunch.
In a small bowl, mix together the melted butter, 2 tablespoons of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Pour the honey glaze over the sautéed carrots in the skillet and stir well to coat.
Continue cooking for an additional 3-5 minutes, stirring occasionally until the glaze thickens and caramelizes slightly.
Remove from heat, sprinkle with 1 tablespoon of freshly chopped parsley, and serve warm.
