Preheat oven to 185°F/85°C, steam setting (100% humidity).
Put the carrots into a lightweight metal pan. Add the butter, drizzle over the honey and sprinkle with salt and pepper, then toss to combine. Cover the pan with a layer of foil to prevent excess moisture collecting on the carrots (no need to cover too tightly, just a loose scrunch around the edges of the pan is fine).
1 lb baby carrots, 3 tbs butter, 1 tbsp honey, ¼ tsp salt, ¼ tsp black pepper
Cook carrots for 45 minutes, then remove from oven and change setting to 430F/220C, convection heat (no steam).
While the oven heats, remove foil from the pan and give the carrots a quick stir to make sure they’re well coated in the glaze. Put the uncovered pan back into the oven and cook the carrots, stirring a couple of times for even browning, until they’re well browned and the liquid is a thick, sticky glaze. This should take around 15 minutes.
Serve the carrots hot, with additional salt and pepper to taste.