Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain.
Melt 3 tablespoons butter in saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoon salt. Add carrots, and cook, stirring gently, 5 minutes.
My husband and I really enjoy this recipe. We like horseradish so I add a bit extra. A nice change from regular glazed carrots.