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Turn your oven on to 425 degrees.
Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.
Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.
Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.
Sprinkle with some minced chives and serve.