Cook the Carrots
Start by placing the baby carrots in a medium saucepan and covering them with water. Add a small pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer.
Cook the carrots for about 8–10 minutes, or until they become tender when pierced with a fork. Be careful not to overcook them; they should be soft but still hold their shape.
Drain the Carrots
Once the carrots are tender, drain them well and set them aside for a moment.
Prepare the Honey Glaze
In the same saucepan, melt the butter over medium heat. Once the butter is fully melted and slightly bubbling, add the honey. Stir gently until the butter and honey blend into a smooth, glossy sauce.
At this point, you can add garlic powder if you like a slightly savory flavor to balance the sweetness.
Coat the Carrots
Return the cooked carrots to the pan and toss them gently in the honey-butter glaze. Cook for another 3–5 minutes, stirring occasionally so every carrot gets coated evenly.
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