Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Remove from heat and whisk in honey.

Drizzle half the glaze over carrots, toss to coat, and season with salt and pepper. Spread evenly on a baking sheet.

Roast until tender and browned, tossing halfway through.

Drizzle remaining glaze and lemon juice over carrots, toss, and garnish with parsley if desired.