Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil; set aside.

Trim the carrot ends. Cut each carrot into thirds crosswise so the pieces are roughly 2–3 inches long.

In a medium skillet over medium heat, melt 1/3 cup butter. Once melted, add 3 tablespoons honey and stir until fully combined.

Add 4 cloves minced garlic to the butter-honey mixture and cook, stirring, about 30 seconds, until fragrant.

Add the carrots to the skillet and toss to coat in the sauce. Continue cooking and tossing for about 1 minute to let the sauce begin to thicken. Season with 1/4–1/2 teaspoon salt and 1 pinch cracked black pepper.

Transfer the carrots and any remaining sauce to the prepared baking sheet, arranging them in a single layer so they cook evenly.

Roast in the preheated oven for 20 minutes, or until the carrots are fork-tender. If you want browned or slightly charred edges, switch the oven to broil on high and broil for 2–3 minutes, watching closely to prevent burning.

Optional: For a thicker glaze, return the roasted carrots to the skillet and simmer over medium-high heat, tossing occasionally, 3–5 minutes until the sauce thickens to a glaze.

Taste and season with additional salt and cracked black pepper if desired. Sprinkle with 2 tablespoons chopped fresh parsley and serve.