Scrape or peel carrots and cut them into medium 'fries'. Place in a large glass bowl with a little water, cover and microwave 10 minutes or until tender.
Meanwhile, in a small saucepan, place cranberry sauce, the juice of 2 lemons and the honey. Heat, stirring, until jellied cranberry 'melts'. Remove from heat, stir in a pat of butter and a pinch of salt.
Remove carrots to a roasting pan. Drizzle lightly with olive oil so they won't stick to the pan. Spoon a nice coating of cranberry glaze over the carrots (you may not use all of it). Broil carrots until lightly browned on top. Serve warm. Makes enough for 8 servings.