Preheat oven to 220°C and grease oven tray; set aside.

Trim ends of carrots and cut into thirds.

Melt 1/3 cup butter in a pan or skillet over medium-heat. Add 3Tbs of honey and stir until combined. Add 4 cloves minced garlic and cook until fragrant, about 30secs.

Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with 1/2tsp of salt and cracked black pepper. 

Transfer carrots to oven tray in a single layer so they cook evenly. Toss to evenly coat.

Roast for 20 minutes, or until carrots are fork-tender. Grill for 2-3 minutes on high heat to crisp/char the edges.

OPTIONAL: Transfer the carrots back into the skillet and allow them to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze.

Season with extra salt and pepper if desired. Garnish with 2Tbs chopped parsley and serve.