Preheat your oven to 425°F. Peel the fresh ginger and chop finely. Chop the garlic.
In a small mixing bowl, combine the butter, honey, garlic, ginger, and olive oil. Season with a pinch of salt and pepper.
Toss the baby carrots with the butter-honey mixture and place on a baking tray.
Roast the carrots for 15 minutes, tossing halfway through. Transfer the caramelized baby carrots to a plate and garnish with the chopped parsley.