Heat oven to 400ºF. Leave carrots whole, or cut into sticks or rounds.
In a large bowl toss carrots with olive oil, garlic, rosemary, salt and pepper. Arrange on a baking sheet or in a large roaster, and roast until carrots are tender and caramelized, 25 to 30 minutes.
Remove from oven and drizzle carrots with honey. Toss to coat. Serve carrots garnished with extra rosemary if desired.
Notes
This recipe works well for whole thin carrots. You can also use cut carrots or baby carrots. Just adjust the roasting time according to the size.