Step 1

Pre-heat the oven to 425°F.

Step 2

Combine the melted butter, honey and balsamic vinegar in a medium bowl.

Step 3

Slice the carrots on a severe bias into 1-inch thick slices. Add the carrots to the bowl with the balsamic vinegar mixture and toss to coat. Season with salt and freshly ground black pepper. Spread the carrots out, in a single layer, on a baking sheet. Nestle the sprigs of thyme into the carrots and transfer the baking sheet to the oven.

Step 4

Roast for 35 to 40 minutes, turning the carrots over halfway through the cooking time. They should be fork tender when fully roasted. Transfer the carrots to a serving dish.

Step 5

Add 1 tablespoon of water to the sheet pan to deglaze the pan, scraping the pan with a flat spatula.

Step 6

Season to taste with salt and freshly ground black and drizzle the glazing liquid from the pan over the top. Garnish with fresh thyme leaves and serve warm.