Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Melt ½ cup of unsalted butter in a saucepan over medium-high heat until golden brown, about 4-5 minutes.

Stir in ¼ cup honey and 2 cloves of garlic into the browned butter, return to low heat for 1 minute.

Toss 1 pound of carrots in a bowl with the brown butter mixture until evenly coated.

Spread the carrots on the baking sheet, season with salt and pepper, and cover tightly with foil.

Roast covered for 10 minutes, then uncover and roast for another 5-10 minutes until tender and caramelized.

Transfer to a serving dish and garnish with parsley before serving warm.