If you are using baby carrots, you do not need to dice them. However, if you are suing larger ones, you can dice them up into cubes to moderate sizes.
The first step is to soften up the carrots. Pour water into the saucepan. Bring it to boil. Add in the carrots with a little salt and boil them with the lid on so that they go tender in the steam. Cook for around six minutes or when you feel they have gone tender yet are crunchy. Turn off the heat and drain the water.
Put the carrots back into the same pan over medium heat and add to it the butter, honey and the lemon juice. Mix well and cook until you witness a 'glaze' forming over the carrots.
Take off the carrots into a salad platter. Season with salt and pepper according to taste. garnish with the parsley leaves to give a perfect presentation that evokes the appetite. Eat natural and good!!