Place the carrots in a medium pot, cover with cold water, and boil until tender. While the carrots cook, place the butter in large skillet and set over medium heat. When the butter is melted, add the almonds and cook, stirring, until lightly toasted. Remove from the heat and mix in the honey and lemon juice. When the carrots are tender, drain them well, add them and the parsley to the skillet, season with salt and pepper, toss to combine, and serve.