If the carrots are very small and thin, leave them whole. Otherwise, cut the carrots on the diagonal into approximately 1 ½-inch slices.

In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the butter, water, ginger, honey and salt. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the carrots and turn heat to low. Cover and simmer for 5-10 minutes (5 minutes for thin carrots, 10 minutes for thick wedges)

Remove the lid and simmer until all the liquid has reduced to a glaze and carrots are tender, approximately 10 more minutes. Remove ginger and serve warm or at room temperature.