Pre-heat your oven to 375 degrees.
Wash, dry, trim and peel the carrots. I leave my whole but you can cut them if you prefer.
In a bowl, whisk together jam, honey, olive oil, melted butter, balsamic vinegar, garlic powder, ground mustard, thyme, ground cumin and salt and pepper. Whisk together.
Pour your mixture over the carrots and coat evenly.
Bake for 30 or 40 minutes or until tender flipping halfway through. You can check this by poking one with a fork.
Circular it's at 20 minutes.
Lastly, garnish with fresh parsley.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.