Preheat the oven to 180°C (356°F) fan.
Peel the carrots with a potato peeler, remove the tips, and cut them into irregular chunks. I like chopping them this way because the uneven edges caramelise beautifully in the oven and give you those delicious sticky, golden bits.
In a small bowl, whisk together the olive oil, honey, salt, and pepper to create the glaze.
Pour the carrots into a large bowl, drizzle over the glaze, and mix well so every piece is coated.
Transfer the glazed carrots into the baking dish then roast for 20 minutes.
Remove the tray from the oven and flip the carrots.
Return to the oven for a further 10 minutes, until the edges begin to char slightly and the honey becomes glossy.
Let the carrots rest in the tray for 2 minutes—this helps the glaze thicken.
Transfer to a serving dish and spoon over any honey glaze left in the baking dish.
