Prepare Oven and Carrots: Preheat your oven to 425°F (220°C), positioning the oven rack in the center. Peel the carrots, trim the ends, and cut them into roughly 2-inch sections. For carrots thicker than 1 inch, slice them lengthwise into halves or quarters so each piece is about ½ to ¾ inch thick, ensuring they roast evenly. Arrange the carrot pieces in a single layer on a rimmed baking sheet.
Infuse Butter with Garlic: In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic and stir gently, cooking just until fragrant—about 30 seconds. Remove the pan from the heat, then whisk in the honey until the mixture is smooth and combined.
Coat Carrots with Honey Butter Glaze: Pour half of the warm honey-butter mixture over the carrots. Toss the vegetables gently to coat them evenly. Sprinkle the kosher salt and freshly ground black pepper over the carrots, then toss once more to distribute the seasoning.
Roast the Carrots: Place the baking sheet in the preheated oven. Roast the carrots for 15 minutes, then carefully toss them to promote even browning. Return the carrots to the oven and continue roasting for another 15 to 20 minutes, or until they are tender and golden on the edges.
Final Glaze and Serve: Remove the carrots from the oven and drizzle the remaining honey glaze over them. Squeeze the fresh lemon juice on top and toss everything together gently. Transfer the glazed carrots to a serving dish and sprinkle with chopped parsley if desired for a fresh, vibrant finish.
