In a pot, bring water to a boil and add a pinch of salt. Add the small whole peeled carrots and cook for about 5-6 minutes, or until they’re fork-tender. Drain and set aside.
In a large frying pan, melt the butter over medium heat. Add the blanched carrots and sauté for 2-3 minutes.
Sprinkle the cinnamon over the carrots and toss gently to coat evenly. Carry on cooking for another 2-3 minutes
Drizzle the honey over the carrots and toss to coat. Cook for another 2-3 minutes until you see a shiny glaze.