Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and grate ginger. Roughly chop pecans. Roughly chop parsley. Toss carrots on a baking sheet with a large drizzle of oil and as much ginger as you like. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes. Meanwhile, heat 2 tsp water in a small pan over medium-high heat. Add brown sugar and a big pinch of salt; cook, stirring, until dissolved and beginning to bubble, 2-3 minutes. Stir in pecans and cook until syrup thickens and pecans are coated, 2-4 minutes. Transfer candied pecans to parchment paper and let cool. Once cool enough to handle, break up nuts. Transfer carrots to a large bowl and toss with garlic herb butter until butter has melted and carrots are evenly coated. Taste and season with salt and pepper if desired. Transfer to a platter and sprinkle with candied pecans and parsley. Serve.