To make this oven roasted carrot recipe, preheat your oven to 375ºF (190ºC).
In a bowl, mix garlic, honey, balsamic vinegar, olive oil, salt and pepper to taste.
In a rimmed baking sheet, combine carrots, thyme and 3/4 of your glaze. Coat the carrots as evenly as possible. Roast for 15-20 minutes, until the carrots start to caramelize.
Remove the baking sheet from the oven, flip the carrots and pour over the rest of the glaze. Return to the oven until nicely browned and sticky, approx 15-20 minutes more, depending on the size of the carrots.
Serve the roasted carrots with a dash of any leftover glaze from the pan, and a sprinkle of fresh thyme. Enjoy!
Always halve the carrots unless they’re very small. If you have large carrots, feel free to quarter them. In any case, try and make sure they’re all similar in size so they cook evenly.
Peel the carrots or don’t peel the carrots—it’s up to you.