Place the sliced carrots in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook for 5-7 minutes until the carrots are just tender but still firm.
Drain the carrots and set aside.
In the same saucepan, melt the butter over medium heat.
Add the honey, salt, and black pepper to the melted butter and stir until combined and slightly bubbly, about 1 minute.
Add the drained carrots back into the saucepan and toss to coat them evenly with the honey butter glaze.
Cook the carrots in the glaze for 5-7 minutes, stirring occasionally, until they are tender and the glaze has thickened slightly.
Remove from heat and stir in the fresh lemon juice.
Transfer the glazed carrots to a serving dish and sprinkle with chopped fresh parsley before serving.