Brush the carrots under running water. Cut them in half lenghtwise and place them in a large mixing bowl.
In a seperate bowl, mix olive oil, garlic, rosemary, mustard, honey, salt and pepper. Mix until very well combined and pour over reserved carrots. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper.
Place in the oven and bake for 20-25 minutes, turning once or twice, until the carrots are tender and have taken a nice golden coloration.
Sprinkle with fresh parsley and serve immediately.