Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the prepared carrots with olive oil, 2 tablespoons of honey, salt, and pepper until they are evenly coated.

Spread the seasoned carrots in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender-crisp and lightly caramelized, flipping halfway through.

While the carrots roast, combine the balsamic vinegar and the remaining 1 tablespoon of honey in a small saucepan over medium heat; bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring until the glaze slightly thickens.

Once roasted, remove the carrots from the oven, transfer them to a serving dish, and drizzle generously with the balsamic glaze before serving warm.