I found this in Vegetarian Times. It was a great change to our regularly roasted-with-salt-and-pepper carrot side dish.
6 large carrots, halved and cut into 1/4-inch slices (4 cups)
2 medium shallots, sliced into thin rings (1/4 cup)
1/2 cup honey
1 Tbsp cider vinegar (I actually forgot to add this in and it was still good!)
1/4 cup chopped fresh parsley
Place carrots and shallots in nonstick skillet, and heat over medium heat. Cook 2 to 4 minutes, or until beginning to brown.
Stir in honey, and season with salt and pepper, if desired. Partially cover, and reduce heat to medium-low. Cook 15 minutes, or until carrots are tender. Uncover, stir in vinegar, and increase heat to medium-high.
Cook 2 minutes more. Stir in parsley, and serve.