Slice carrots, keeping a consistent ½-inch slice throughout.  

Heat a large sauté pan over medium-high heat. Add the verjus, honey, butter, salt, cinnamon and bay leaf. Whisk to combine. Bring the glaze to a simmer, add carrots and stir with a wooden spoon. Once the mixture returns to a boil, reduce the heat to medium and cook for approximately 12 minutes, stirring often. The glaze will thicken and reduce while the carrots cook. Remove pan from heat and sprinkle with chives.