Preheat oven to 450F.
Spray a large baking sheet with nonstick spray or cover with aluminum foil and spray.
Wash, trim, and quarter the brussels sprouts and place in a large bowl.
Peel and slice the carrots into ½ inch slices, roughly the same size as the sprouts so they cook evenly.
Place in the bowl with the sprouts.
Drizzle in the olive oil, vinegar, minced garlic, salt, and pepper. Toss to coat.
Spread on the prepared baking sheet.
Roast in the oven for 18-20 minutes or until fork tender.
Remove and drizzle with the honey. Toss to coat the sprouts and carrots.
Return the pan to the oven and cook for another 3-5 minutes.
Remove and garnish with fresh chopped parsley.
Serve warm!