First, preheat your oven to 425°F (220°C) to ensure it's ready when the carrots are. Then, peel the carrots thoroughly and cut them into uniform 2-inch pieces. This ensures even cooking. Next, finely mince the garlic cloves; I find that mincing rather than pressing really brings out the full aroma of the garlic, which is key for this dish.

In a large bowl, melt the salted butter. To this, add the honey, minced garlic, and salt, whisking until well combined. I always add the salt at this stage to evenly season the carrots from the start. Add the prepared carrots to this mixture and toss everything together until the carrots are thoroughly coated; this ensures every piece gets that delicious glaze.

Line a baking sheet with foil for easy cleanup, then lightly grease it with cooking oil spray. Spread the coated carrots in a single layer on the prepared baking sheet, ensuring they aren't piled up, which helps them roast rather than steam. Bake in the preheated oven for 18-20 minutes, or until the carrots are tender-crisp and beautifully caramelized. I always check for tenderness with a fork; you want them soft but not mushy.