Cut the carrots into 3-inch lengths; halve or quarter the thicker ends so that they'll cook evenly. Boil the carrots until barely tender. Drain and set aside.
In a medium skillet, melt the butter with the honey, then stir in the mustard and carrots. Season with salt and plenty of pepper.
Cook over medium heat for several minutes, until well coated and bubbling. Toss with chopped parsley before serving.