Preheat your oven to 400 degrees F and let it fully preheat while you prep the carrots. Line a large rimmed sheet pan with foil for easier cleanup if you like, though it is not required.

Slice the peeled carrots on a diagonal into pieces about 1/2 inch thick. Try to keep them as close to the same thickness as possible. Thicker pieces take longer, so if you have some chunky ones, set those aside to go into the pan first.

In a small bowl, whisk together the olive oil, honey, cumin, salt, and pepper. Pour this mixture over the carrot slices and toss until every piece is coated.

Spread the carrots in a single layer on the sheet pan, making sure the flat diagonal sides are facing down. Do not pile them on top of each other. If any thicker pieces were set aside, arrange those along the edges of the pan where heat is typically a little stronger.

Roast for 22 to 25 minutes, until the carrots are tender all the way through when pierced with a fork and the edges touching the pan are golden and slightly sticky. There is no need to flip them midway through.

Remove the pan from the oven. Squeeze the lemon half over the carrots right away, scatter the parsley if using, and serve. Scrape up any caramelized glaze stuck to the pan, that part is worth fighting over.