First, preheat your oven to 400°F (200°C) to ensure it's hot and ready once the carrots are prepped. In a small bowl, whisk together the honey, Dijon mustard, garlic powder, kosher salt, and ground black pepper to create a flavorful glaze. Then, place the baby carrots in a separate large bowl; if they are not already, I like to halve larger carrots lengthwise for more surface area and even cooking.

Pour the prepared honey Dijon glaze over the carrots in the large bowl, adding the olive oil. Toss everything together thoroughly until the carrots are evenly coated. Spread the coated carrots in a single layer on a baking sheet; overcrowding the pan will steam the carrots instead of roasting them, so use two sheets if necessary. Roast the carrots in the preheated oven for 20 minutes.

After 20 minutes, carefully remove the baking sheet from the oven and toss the carrots to ensure all sides get nicely caramelized. Return them to the oven and cook for an additional 5 minutes. For that perfect touch of char and deeper flavor, I sometimes like to broil them for 2-3 minutes at the very end, keeping a close eye on them to prevent burning. Serve immediately.