Roasted Honey Glazed Carrots with Pistachios

1/4 cup honey

1/4 cup olive oil

2 cloves garlic, grated

1 teaspoon whole grain mustard

Kosher salt and freshly ground black pepper

2 pounds small heirloom carrots

Half a lemon

4 ounces goat cheese, crumbled

1/4 cup pistachios, roughly chopped

2 tablespoons fresh flat-leaf parsley leaves, chopped