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PdfMake the Sauce: Melt the butter in a skillet over medium heat. Add the honey and stir until well combined with the melted butter. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
Coat the Carrots: Add the baby carrots to the skillet, gently tossing to coat them evenly with the honey garlic butter sauce. Allow the sauce to thicken for about a minute while you continue to toss the carrots. Season with salt and cracked black pepper.
Roast the Carrots: Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet. Spread the coated carrots in a single layer on the baking sheet. Roast in the preheated oven for about 20 minutes, or until the carrots are fork-tender.
Crisp the Edges: Switch the oven to broil and cook the carrots for an additional 2-3 minutes to achieve crispy, slightly charred edges. Keep a close eye on them to avoid burning.
Serve: Remove the carrots from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley for a touch of color and flavor. Serve hot and enjoy your Honey Garlic Butter Roasted Carrots!