Step 1

Peel and cut 2 pounds medium carrots crosswise into 2-inch pieces (about 5 cups). If they are more than 1-inch thick, halve or quarter them lengthwise into pieces roughly 1/2- to 3/4-inch thick; otherwise, leave them whole.

Step 2

Melt 3 tablespoons unsalted butter in a large 12-inch skillet over medium heat. Add the carrots, 2 tablespoons harissa paste, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes.

Step 3

Stir in 3/4 cup water and 1/4 cup honey. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is mostly reduced to a thick glaze that coats the carrots well, and the carrots are just tender, 8 to 10 minutes. Remove the pan from the heat and stir in 1 tablespoon lemon juice. Garnish as desired.