Preparation

• Arrange a rack in the middle of the oven and heat to 425°F.
• Place 2 pounds peeled and cut carrots on a rimmed baking sheet; set aside.
• Melt 3 tablespoons unsalted butter in a small saucepan over medium heat, swirling occasionally until the butter has a nutty aroma and is golden-tan, about 3 minutes. Add 3 cloves minced garlic and cook until toasty-brown, about 30 seconds more. Remove from heat, add 1 ½ tablespoons honey, and whisk to combine.
• Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper and toss to coat again. Spread the carrots into an even layer.
• Roast for 15 minutes. Flip the carrots, then roast until tender and edges are charred and crispy, about 15 to 20 minutes more.
• Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add 2 tablespoons coarsely chopped fresh parsley, and toss to combine. Finish with a pinch of flaky sea salt, if using. Serve immediately.