Preheat your oven to 425°F (220°C). While it heats, prepare the carrots by peeling them and slicing them on a diagonal into pieces about 1 to 1.5 inches long. If the carrots are particularly thick, slice them in half lengthwise first so the pieces are more uniform and roast evenly.

In a large mixing bowl, combine the honey, minced garlic, melted butter or ghee, olive oil, cinnamon, ground ginger, salt, and black pepper. Whisk or stir until the mixture forms a glossy, aromatic glaze. Add the sliced carrots to the bowl and toss thoroughly, making sure each piece is well coated in the honey-spice mixture.

Pour the glazed carrots onto a sheet pan, spreading them out into a single layer so they roast rather than steam. Transfer the pan to the oven and roast for 20 to 25 minutes, tossing the carrots halfway through cooking. For extra color and caramelized edges, switch the oven to broil for the last 2 to 3 minutes, keeping a close eye on them so they don’t burn.

Once the carrots are tender and lightly caramelized, remove the pan from the oven and transfer them to a serving dish. Spoon any remaining glaze from the pan over the top. Finish with a sprinkle of chopped parsley, thyme, or your favorite fresh herbs, then serve warm.