Prep the oven and baking sheet. Heat oven to 425°F and line a large baking sheet with parchment paper.

Chop the carrots. Slice the carrots on a diagonal into ½-inch-thick pieces, slicing the larger pieces in half lengthwise if needed so that they are bite-sized.

Make the rosemary honey butter. Melt the butter in a small saucepan over medium heat. Continue cooking until the butter solids turn lightly golden. Add the garlic and rosemary and stir to combine. Turn off the heat and stir in the honey to combine.

Toss the carrots. Place the carrots in a pile in the center of the baking sheet (or you can do this step in a mixing bowl) and drizzle half of the butter mixture evenly on top of the carrots. Gently toss the carrots so that they are evenly coated, then spread them out in an even layer on the baking sheet. Season lightly with salt and black pepper.

Roast. Bake for 30-35 minutes or until the bottoms of the carrots are lightly golden and caramelized. Remove from the oven and immediately drizzle the carrots with the remaining rosemary honey butter. Toss gently until evenly coated, then season once more with salt and black pepper to taste.

Serve. Serve warm and enjoy!