Preheat the oven to 200°C (fan-forced).

Peel and trim the carrots, then cut them into thick lengths, keeping enough structure to resemble rib-style pieces.

Heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Add the carrots and cook for a few minutes, allowing them to begin softening slightly.

Add tomato sauce and honey to the pan, followed by paprika, garlic salt, and onion salt. Stir well to coat the carrots evenly in the mixture.

Continue to cook, stirring occasionally, until the sauce has thickened and become sticky, thoroughly coating the carrots.

Transfer the glazed carrots to a baking tray lined with baking paper and place in the preheated oven.

Bake for 10 to 15 minutes, or until the edges are slightly caramelised and the carrots are tender with a rich, smoky aroma.

Serve immediately as a side or main, with a flavour and texture reminiscent of traditional barbecue ribs.