Peel the carrots. Slice them diagonally so they're about 1/4 inch thick. They'll look a bit like ovals. Add them to a large skillet (10" to 12") with butter, ghee, or olive oil and salt. Stir. Sauté on medium high heat for 8 to 10 minutes, stirring occasionally. Carrots will be darker in color and you'll see a bit of browning on some of them. They will be softer but not completely tender yet.
Reduce heat to medium-low. Stir in the honey. Cover and gently simmer for 5 minutes or until carrots are tender.
Uncover and simmer for 2 to 3 minutes to reduce the liquid a bit. Taste and add more salt if desired. Stir in chopped fresh basil (optional) before serving.