Wash the carrots and slice them into long strips without peeling.

Add olive oil to a pan, add the carrots, and cook for 1-2 minutes, flipping them over.

Add honey and cook for 2 more minutes.

Add water, cover with a lid, and cook on low heat for about 5 minutes.

Check for doneness by piercing with a fork; it should go in easily.

Push the carrots to one side of the pan. Add butter, minced garlic, and lemon juice, then mix them together as the butter melts.

Toss the carrots to coat them well with the garlic butter sauce.

Transfer to a plate and sprinkle with Parmesan cheese before serving.