Heat the butter in a large saucepan. Add the carrots and cook for 5 minutes until they start to turn golden. Add the honey and stock and leave to simmer for 5 minutes until the carrots have become soft.
Turn up the heat to high and cook for a couple of minutes until the liquid in the pan has reduced to 1 tablespoon and has turned syrupy. Sprinkle over the chopped herbs and serve.
These can be made up to 3 days ahead, simply cover with clingfilm to prevent a skin from forming on top.
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