Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to keep things easy and mess-free.
Peel the carrots if needed, then cut them into uniform 2-3 inch pieces so they cook evenly and look pretty when plated.
In a small bowl, whisk together honey, olive oil, smashed garlic, and chopped thyme until well combined and fragrant.
Arrange the carrots on the prepared baking sheet in a single layer. Pour the honey mixture over the carrots, then toss gently with a spatula to coat each piece evenly. Spread them out so they aren’t crowded.
Slide the baking sheet into the oven and roast for about 25-30 minutes. Shake the pan halfway through to ensure even caramelization and coating. You’ll see the edges darken slightly and the honey bubbling.
Check the carrots; they should be tender when pierced with a fork and nicely glazed with a sticky, golden coating. If needed, roast for a few more minutes until they reach that perfect softness and caramel color.
Remove the carrots from the oven and let them rest for about 5 minutes. If desired, drizzle with a splash of balsamic vinegar for a tangy finish and sprinkle with extra herbs or seasoning.
Transfer the carrots to a serving dish, spooning over any extra glaze from the pan. Serve warm, garnished with fresh herbs if you like, and enjoy their tender, sticky goodness.
