Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to keep things easy and clean.
Scrub the carrots well and peel if desired. Cut them into uniform 2-inch pieces so they cook evenly and look appealing in the final dish.
In a small bowl, whisk together honey, minced garlic, chopped thyme, olive oil, and a pinch of salt until the mixture is smooth and fragrant.
Place the carrot pieces in a large bowl and pour the honey mixture over them. Toss thoroughly with tongs or a spatula until each piece is evenly coated and glossy.
Spread the coated carrots in a single layer on the prepared baking sheet, making sure they aren’t crowded—this helps them caramelize nicely.
Roast in the oven for about 25 to 30 minutes, shaking the pan halfway through. The carrots should become tender and golden, with slightly caramelized edges and a sticky glaze.
Check the carrots with a fork or skewer—they should slide in easily, and the edges should be nicely caramelized. Remove from the oven once done.
Let the carrots rest for 3-5 minutes. This allows the glaze to set and intensify, giving them a glossy, sticky finish.
Transfer the carrots to a serving platter, garnish with extra thyme if desired, and enjoy their tender, caramelized goodness while warm.