Simmer carrots, water, and salt in wide lidded skillet over medium-high.

Cover; cook 7 to 9 minutes until nearly tender when pierced, shaking once.

Uncover; cook 4 to 6 minutes until most water evaporates, stirring gently to prevent sticking.

Add butter, honey, and pepper. Cook 2 to 3 minutes, tossing, until liquid forms shiny coating.

Remove from heat; toss with lemon juice. Serve while glaze clings.