Preheat oven to 425 degrees F (220 degrees C).
Lightly grease a large baking sheet with oil of choice; set aside. Or line a large baking sheet with parchment paper to make cleanup easier.
Trim ends of the Carrot (2 pound) and cut them into thirds for 2-inch chunks. If any of the pieces are very thick, cut them straight down the middle so that all pieces roast evenly.
Melt the Butter (1/3 cup) in a large pan or skillet over medium heat. Pour in the Honey (3 tablespoon) and stir until completely blended with the butter. Add the Garlic (4 clove) and cook for 30 seconds more, until fragrant.
Add the carrot pieces and allow the sauce to thicken for a further minute while tossing the carrots through the sauce so that they are evenly coated. Season with the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (to taste).
Transfer the carrots to the prepared baking sheet and arrange them in a single layer so that they roast evenly.
Roast for 20 minutes or until the carrots are fork-tender. If you'd like them to be more charred, place them under the broiler for 2 to 3 minutes.
If desired, season to taste with additional salt and freshly ground black pepper. Transfer to a serving dish and garnish with Fresh Parsley (2 tablespoon). Enjoy immediately.