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Cut the carrots at a slant into 2-3 cm chunks. There's no need to peel unless they're badly damaged.
Melt the butter in a medium sized pan over a moderate heat. Add the garlic and fry for thirty seconds. Add the carrots and give a good stir, then add the honey, water and salt.
Give everything a good stir. Bring to the boil and clamp the lid on the pan.
Turn the heat down and simmer for ten to fifteen minutes until just tender. If there's too much liquid in the pan, take the lid off and continue to cook until the liquid has mostly evaporated.
Remove from the heat, stir in the pepper, half of the parsley and add a squeeze of lemon. Give it all a good stir.
Turn out into a serving dish, scatter with the remaining parsley and serve immediately whilst hot.