Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Bring enough water to cover your carrots to a rolling boil in a large pot. Add peeled and trimmed carrots and cook for about 10 minutes until just tender.

Drain the carrots and carefully place them in a single layer on the prepared baking sheet.

Using the bottom of a glass or a potato masher, gently smash each carrot until it flattens slightly.

In a small bowl, whisk together olive oil, honey, and minced garlic until well blended.

Brush or drizzle the honey-garlic mixture over the smashed carrots to coat evenly.

Sprinkle salt and black pepper over the carrots for added flavor.

Roast the carrots in the preheated oven for about 15–20 minutes until golden brown and crispy.

Once removed from the oven, sprinkle the roasted carrots with freshly chopped parsley.