1-Start by preheating your oven to 425°F and positioning a rack in the middle for even cooking. Peel and trim the carrots, then cut them crosswise into 2-inch pieces to ensure they roast uniformly. For thicker carrots, halve or quarter them lengthwise to about 1/2 to 3/4 inch thick, while leaving thinner ones whole for consistent results.

2-Next, arrange the prepared carrots on a rimmed baking sheet for easy roasting. Mince the garlic and melt the unsalted butter in a small saucepan over medium heat, adding the garlic until it’s fragrant, which takes about 30 seconds. Remove from heat, whisk in the honey, and drizzle half of this glaze over the carrots, tossing them to coat evenly before seasoning with kosher salt and black pepper.

3-Spread the carrots out evenly on the baking sheet and roast for 15 minutes. Then, toss them and continue roasting for another 15 to 20 minutes until they’re tender and browned on the bottom. Finish by drizzling the remaining glaze over the carrots, squeezing juice from the lemon, and tossing to coat before transferring to a serving bowl. Garnish with fresh parsley if you like, for a pop of color and flavor.