1. Start by peeling your carrots and slicing them evenly into 1/2-inch rounds. Uniformity helps them cook evenly, which Mama Lou always insisted on.
2. Bring a medium pot of salted water to a gentle boil. Add the carrot slices and cook for about 6-8 minutes until just tender but still holding their shape. You want them soft enough to melt in your mouth but not mushy.
3. Drain the carrots and set them aside. Meanwhile, melt the butter in a large skillet over medium heat.
4. Once the butter is melted and bubbling, stir in the honey, ground cinnamon, sea salt, and black pepper (if using). Let the mixture warm gently for about 1 minute so the flavors meld together.
5. Add the cooked carrots to the skillet, tossing them carefully to coat each piece in the honey-cinnamon glaze. Cook for another 3-4 minutes, stirring occasionally, until the carrots are glossy and heated through.
6. Remove the skillet from heat and stir in fresh lemon juice to add a bright contrast to the sweetness.
7. Transfer the glazed carrots to a serving dish and sprinkle with chopped parsley for a fresh pop of color and flavor.
8. Serve warm and enjoy! I always like to taste a few extra pieces from the pan before plating—it’s part of the fun and tradition.

Pro Tip: If you want an extra layer of texture, sprinkle a handful of toasted pecans or walnuts on top just before serving. Ouma and I discovered this little trick one holiday, and it instantly became a favorite.