Step 1

Add the carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat. Cover and cook for 8-10 minutes, stirring occasionally to keep the carrots from scorching.

Step 2

Remove the lid and increase the heat to medium-high. Continue stirring occasionally for another 8-10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens. Stir in the cracked black pepper. Garnish with the chopped fresh leaf parsley. Serve while hot.