PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Spray a large rimmed baking sheet with cooking spray, set aside. Melt the butter in a skillet over medium heat. When melted add the minced garlic and cook for 30 seconds before adding the honey, smoked paprika, salt and pepper. Stir to combine, then add the carrots and toss them in the prepared glaze. Let the carrots sit in the sauce for 1-2 minutes.

ROAST: Transfer the carrots using tongs (leaving the sauce in the skillet) to sheet pan so you can spread them out; don’t discard the sauce! Roast carrots for 20 minutes. While the carrots are roasting, pop the skillet back on the heat setting and let the sauce reduce for 2 minutes. When the carrots are done, toss the carrots in the remaining sauce (or pour the sauce over the carrots and toss.) Roast for an additional 5-7 minutes or until carrots are tender. I like to turn the broiler on for the last 30 seconds so they brown a bit more. Toss with parsley and serve!