In a large pot, bring water to a boil. Add the baby carrots and cook for about 5 minutes until slightly tender. Drain and set aside.

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Stir in the honey, salt, and black pepper. Allow the mixture to simmer for 2-3 minutes.

Add the cooked carrots to the skillet and toss to coat them in the honey garlic sauce. Cook for an additional 5-7 minutes, stirring occasionally, until the carrots are tender and glazed.

Remove from heat and garnish with fresh parsley before serving.