Using a vegetable peeler, slice the carrots into long ribbons. If the ribbons are too thick, stack a few together and slice them again for thinner ribbons.

In a large skillet, melt the butter over medium heat. Add the chopped rosemary and sauté for about 1 minute until fragrant.

Add the carrot ribbons to the skillet and toss to coat them in the rosemary butter. Cook for 3-5 minutes, stirring occasionally, until the carrots are tender but still slightly crisp.

Stir in the honey, salt, pepper, and lemon juice. Cook for an additional minute to combine the flavors.

Remove from heat and serve warm.