Preheat the oven to 425 degrees F. Cut off the carrot tops and slice carrots in half, lengthwise. Toss carrots in olive oil and salt.
Place carrots onto a baking sheet lined with parchment paper. Roast for 25-30 minutes, until all carrots are fork-tender. Some pieces might take longer than others if they vary in thickness.
Transfer carrots into a blender or food processor. Add butter, brown sugar, nutmeg, cinnamon, and coconut milk. Stir together. Blend/process until smooth. Serve with parsley and additional butter (optional).
Be sure to thoroughly clean and scrub the carrots. On the other hand, you can choose to peel the carrots.
Use full-fat coconut milk from a can, specifically Thai coconut milk. This will help create a creamier carrot mash.
It's best to use carrots that are similar in width or can be cut in similar widths. Cook time might vary if there are inconsistencies in how thick the carrots are cut.