Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Peel and cut the carrots into uniform 1-inch thick sticks or rounds for even roasting.
In a small bowl, whisk together the honey, olive oil, minced garlic, chopped thyme, and a pinch of salt until well combined. This fragrant mixture will glaze the carrots evenly.
Place the carrots on your prepared baking sheet in a single layer. Drizzle the honey mixture over the carrots, then toss gently with tongs to coat each piece thoroughly. Spread them out so they roast evenly and don’t overcrowd the pan.
Slide the baking sheet into the oven and roast for about 25-30 minutes. Halfway through, use tongs to turn the carrots so they caramelize evenly and develop a rich, deep amber color at the edges. The kitchen will fill with a sweet, roasted aroma.
Watch the edges of the carrots—they should be deeply caramelized and slightly charred, with a glossy, smoky crust. The carrots are ready when they are tender when pierced with a fork and fragrant.
Remove the carrots from the oven and let them rest for 3-5 minutes. If desired, sprinkle with lemon zest or additional fresh herbs for a bright finish. Serve warm, enjoying the tender interior and crispy exterior.
