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In a large skillet, over medium heat, melt the butter.
Add the carrots. Stir until coated in butter.
Add the brown sugar, honey, salt, pepper, thyme, and garlic (if using). Stir until combined.
Sauté the carrots for 15-20 minutes or until cooked to your liking and the glaze has thickened. The carrots will release water, but it will evaporate as they cook. Add a splash of water if needed while cooking.
Smear the ricotta (if using) on a large platter. Pour the carrots on top of the ricotta. Finish with parsley and thyme.
(Note: Melt the butter before starting if roasting in the oven) Preheat the oven to 425 degrees. Line a baking sheet with foil.
Toss the melted butter, carrots, brown sugar, honey, salt, pepper, thyme, and garlic (if using) in a large mixing bowl until well combined.
Pour the carrots on the prepared baking sheet and arrange in a single layer.
Roast for 20-25 minutes, tossing halfway through. Broil if desired for more color.