1. Preheat the oven to 200c/400f. Peel the carrots and cut off the greens. If you would like smaller batons, chop the carrots.
Place the carrots in a deep baking tray or a roasting tin and pour over the water. Cover with foil and cook for 30 minutes. If you are using smaller pieces of carrot, this step may not be necessary, for larger or whole carrots, it helps the carrots steam and cook through.
After 15-20 minutes, remove the tray from the oven, drizzle over 1 tbsp of olive oil, replace the foil and return to the oven for the remaining time.
Whisk together the honey, orange juice, orange zest and remaining olive oil in a small bowl.
After the 30 minutes, remove the carrots from the oven and remove the foil. Drizzle over the orange mixture and give the tray a good shake to cover the carrots evenly.
Roast for another 20-30 minutes, uncovered, until the carrots are golden and tender. Be sure to turn regularly so that the honey browns evenly. If you find your carrots are getting too brown but aren't yet tender, cover with foil and continue to cook.
Serve garnished with the chopped parsley.