In a large skillet over low heat melt the butter with the honey, salt, lemon juice and garlic. Add carrots and water and stir to coat the carrots with the seasonings. Cover and steam until just fork tender, about 15 minutes.
Uncover, and increase heat to medium high. Cook 1 to 2 minutes until the liquid is almost gone and turned into a glaze. Serve immediately sprinkled with parsley if desired.
Notes
Carrots: You can use baby carrots or standard carrots cut into pieces for this recipe. Cut standard carrots into 1 to 2 inch pieces for uniform cooking.