Place 3 lb. peeled, sliced carrots and 2 Tbsp. unsalted butter in a large skillet. Pour in 3/4 cup low-sodium chicken broth and add 2 Tbsp. honey, 1 tsp. cumin, salt and pepper. Bring to a boil over high heat. Reduce heat to mediumlow, cover and cook until carrots are slightly softened, 7 minutes. Uncover, increase heat to high and boil until most of liquid has evaporated and carrots are shiny and glazed, 10 to 12 minutes. Season with additional salt and pepper.