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Place an oven rack in the middle of your oven, preheat it to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.
Cut the carrots into ½-inch rounds and place them into a medium-sized bowl.
Add the olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, pepper, and ¼ cup of the parmesan cheese and toss to coat well.
Sprinkle the remaining ½ cup of Parmesan cheese onto a baking sheet.
Arrange the carrot rounds on the baking sheet so they cover the Parmesan cheese and do not overlap.
Sprinkle any Parmesan cheese left on the sides over the carrots.
Roast for 20-25 minutes, until the carrots are tender and the cheese has melted.
Let them cool for a few minutes, and then flip them over to reveal the parmesan crust.
Drizzle with hot honey.