Heat the honey in a pan over medium heat until it is bubbling and has darkened in color, about 5-7 minutes.
Add the sliced carrots and season with cumin, paprika, cayenne pepper, and salt. Cook the carrots until they are just fork tender, about 5-10 minutes. Serve warm.
This recipe is flexible as it is simple. As written, the spice is subtle, but if you are looking for more heat, add more cayenne pepper and/or smoked paprika as desired.Feel free to slice the carrots in your favorite way -- cutting the carrots on the bias makes them bite-sized and cooks faster, but when the carrots are looking especially elegant, simply halved lengthwise makes for a beautiful presentation.