Place the carrots into a large pot and cover with salted water.

Bring to a boil over high heat until tender, about 15 minutes.

Drain and allow to steam dry for a minute or two.

Return the pot to the stove; reduce the heat to medium-low.

Melt the butter in the pot.

Stir in the honey and brown sugar.

Add the carrots and stir until evenly coated; cook another 5 minutes.