Preheat oven to 375?F/190?C. In a small bowl, mix honey, balsamic vinegar, olive oil, and a pinch of salt and pepper.

Trim the tips off the carrots and slice in half lengthways, or quarter them if large. Leave small carrots whole.

In a suitably sized tray, combine carrots, thyme sprigs, and 3/4 of the glaze, mixing well.

Roast for 15-20 minutes until carrots start to caramelize, stirring occasionally.

Remove tray from the oven, flip the carrots, and pour over the remaining glaze. Return to the oven until fully caramelized, about 20-25 more minutes.

Serve by removing thyme stalks and garnishing with fresh parsley. Adjust seasoning to taste.