Peel and slice the carrots into thin rounds.

In a medium saucepan, add the sliced carrots and enough water to cover them. Bring to a boil and cook for about 5 minutes until slightly tender.

Once the carrots are tender, drain them well.

In the same saucepan, melt the butter over medium heat.

Stir in the brown sugar and honey, mixing until well combined.

Add the salt, pepper, and lemon juice to the mixture.

Return the drained carrots to the saucepan and gently toss them in the glaze.

Let the carrots simmer in the glaze for another 5-7 minutes.