In a sauté pan, place the carrots, and onions. Add the butter, honey, and vegetable stock.
Season well with salt and pepper.
Bring to the boil and reduce the heat onto simmering. Cover with a lid and cook for 12-15 minutes until the carrots are just softened.
(if you prepare this in advance, remove from the heat and keep aside, store in the fridge with the liquid for up to 2 days)
Once the carrots are cooked (and warmed, if reheating), add the brussels sprouts.
Cook for a further 3-4 minutes until just cooked and coated in the butter mixture.
Check the seasoning and serve immediately.