Tip the carrots into a skillet pan and cover with water. Bring to boil, turn down to simmer for 20-30 minutes, until just fork-tender. Add more water when necessary
Move the carrots aside to make a space in the center of the pan and add the butter and honey. Once melted, pour in 1/4 cup orange juice, brown sugar, and salt. Cook, while stirring to coat, until syrup is reduced to 1 tbsp. or so, about 5 minutes.
Remove the carrots with a slotted spoon to a serving dish and cover to keep warm. Add 2 tbsp. of orange juice back to the pan and whisk into the remaining syrup. Reduce by half, then pour over the carrots. Sprinkle with fresh herbs, serve immediately.