1. Preheat oven to 425°; line rimmed baking pan with aluminum foil and spray with cooking spray. In large bowl, whisk honey, oil, salt and pepper; add carrots and toss. Spread carrot mixture in single layer on prepared pan; roast 25 minutes or until tender, stirring once halfway through roasting. Makes about 24 carrot halves.
2. Serve carrot halves sprinkled with pistachios garnished with parsley, if desired.

Approximate nutritional values per serving (4 carrot halves): 209 Calories, 9g Fat, 1g Saturated Fat, 0mg Cholesterol, 448mg Sodium, 31g Carbohydrates, 1g Fiber, 26g Sugars, 17g Added Sugars, 3g Protein