Turn your oven to 425 degrees Fahrenheit or 220C Celsius.
Wash and peel your carrots unless you're using baby carrots in which case you will only wash it. Place into a suitable baking dish.
Roughly chop the garlic and tear of the thyme leaves from the stalks adding them to the carrots along with olive oil, honey, salt and pepper. Give it all a mix -through so that all the ingredients are evenly distributed.
Add ¼ cup or 60 grams of water to the carrots and close with a tight-fitting lid or foil. This will create steam that lets them cook without browning too quickly.
Cook for 25 to 35 minutes depending on the size of the carrots. Carefully oven the carrots halfway through cooking to see how they are cooking and also to give them a mix so they cook evenly.
When they are done they should be tender, caramelised slightly, shiny and smell like heaven. If you want them to have a darker appearance simply place under the grill for a few minutes stirring once or twice until you are happy with the colour of your honey-roasted carrots.
Serve immediately or cool down before storing airtight in the fridge for later use.
If you want more caramelization on the carrots brown them under the grill when done cooking to avoid them drying out.
Never roast carrots open and dry on a baking sheet. It dries out the exterior while a lot of the flavour evaporates. Carrots are high in volatile aroma compounds that add to their flavour. Keep these intact by avoiding the evaporation of the juices within the carrot.