Toss the carrots with the melted butter, garlic, a large pinch of salt, black pepper, parsley, and honey in a big bowl, then transfer them to a baking sheet lined with parchment paper.
Spread out in a single, even layer, and roast for about 25-30 minutes, or until the carrot is fork-tender and lightly browned.
Notes
You can use olive oil instead of butter, if you like.