Place baby carrots and ½ cup water in a large skillet and heat over medium high until water comes to a simmer. Add salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften.
Add the butter, honey, and brown sugar and stir to dissolve the sugars into the butter. Cook about 5 minutes longer until the sauce has reduced to a thick glaze and the carrots are fork tender.
Season to taste with additional salt and pepper. Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.