Preheat the oven to 425°F. Line a rimmed baking pan with foil.
Cut all but ¼-inch of greens off of the carrots. Thoroughly scrub the carrots (peel if you wish, but they have a more rustic look with the skins left on). Arrange the carrots in a single layer on prepared baking sheet. Drizzle with oil and roll to coat.
Place in the oven to roast until tender when pierced with a knife, 15 to 20 minutes.
Remove from oven and season generously with salt and pepper.
Drizzle with honey and sprinkle with rosemary. Serve warm or at room temperature.