6-8 mediums carrots (680 grams) carrots, peeled and trimmed
2 tablespoons (30 milliliters) olive oil
1 tablespoon (15 milliliters) honey
1/2 teaspoon (2.5 milliliters) kosher salt
1/2 teaspoon (2.5 milliliters) ground black pepper
1 teaspoon (5 milliliters) dried thyme
Preheat oven to 400 F (205 C).
Slice carrots into long, thin spears, then place on a parchment paper-lined baking sheet. Drizzle with olive oil, honey, salt, ground black pepper, and thyme. Toss carrots to coat thoroughly and roast for 15-20 minutes, or until tender and slightly charred.