Preheat the oven to 425 °F and line a large sheet pan with parchment or foil.

In a medium saucepan over medium heat, melt butter. Whisk in honey until combined.

Stir in minced garlic, salt, and pepper; cook for about 1 minute until fragrant.

Reduce heat and simmer until slightly thickened, about 5–6 minutes. Remove from heat and stir in lemon juice.

Place the carrots in a large bowl. Add about 4 Tbsp of the glaze and the neutral oil; toss until evenly coated.

Using a slotted spoon, transfer carrots to the prepared sheet pan in a single layer, cut‑side down. Discard excess glaze in the bowl.

Roast for 20 minutes.

Increase oven temperature to 475 °F. Brush remaining glaze over the carrots and return to oven for 10 more minutes, until edges caramelize and carrots are tender.

Transfer to a serving dish, drizzle any leftover glaze, sprinkle with lemon zest, and serve warm.