1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Wash carrots and dry well. (We’re interested in a dry roast. Wet veggies don’t roast or absorb oil as well.) Peel and slice lengthwise and lay, cut side down, in a single layer on a large baking sheet lined with Palisades Parchment Paper. Leave tops intact. Drizzle evenly with olive oil and honey. Sprinkle with salt and pepper.
3. Spray another sheet of parchment paper with cooking spray and place over the carrots, covering lightly.
4. Bake for 10 minutes. Uncover and continue roasting for approximately 22 minutes, flipping carrots partway through for even baking. Remove from oven and flip carrots over again.