1. Combine the carrots and enough water to cover in a large saucepan. Cook over medium-high heat until tender, about 5 minutes; drain well.
2. Combine the butter and honey in a large skillet. Cook over low heat, stirring continually, until well blended. Add the lemon juice and ginger and mix well.
3. Add the carrots to the honey mixture and stir until glazed. Cook, stirring occasionally, until heated through. Serve immediately.
Variation
For a twist on this traditional dish, substitute balsamic vinegar for the lemon juice.