Preheat oven to 425 degrees F. Place a rack one slot below the top of the oven.

Cover a rimmed baking sheet with aluminum foil.

Spread the baby carrots in a single layer on the foil-covered baking sheet.

Drizzle the carrots with olive oil and sprinkle with salt and pepper.

With your hands, mix the carrots,salt, and pepper until the carrots are well coated with olive oil and seasonings.

Bake the carrots at 425 degrees F for 10 minutes. Toss the carrots by shaking the baking sheet, or using a non-metal spatula.

Return the carrots to the oven for 10-15 minutes until tender and browned. Check the bottoms of the carrots. The side of the carrots touching the pan will brown faster.

While the carrots are in the oven, prepare the glaze. Strip the leaves from a few sprigs of thyme until you have about 1 ½ teaspoons of leaves. Peel 2 cloves of garlic.

Chop the garlic and thyme leaves together until very finely chopped.

In a medium skillet over medium-low heat, melt the butter and heat until foamy.

Add the garlic and thyme, and cook 1-3 minutes more, until the garlic is lightly toasted. Avoid burning the garlic or butter.

Add the honey. Cook and stir until well combined and heated through, about one more minute.

Remove the glaze from heat. Add the roasted carrots to the pan. Stir until all the carrots are glazed.