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Preheat oven to 425°F. Line baking sheet with parchment paper.
Trim tops and bottoms of carrots. Peel carrots and cut in half lengthwise. Arrange on the baking sheet, avoid overcrowding.
In a small saucepan, melt the butter with the honey and thyme. Whisk to combine.
Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later. Season the carrots with salt and pepper. Arrange the carrots so that they are flat side down if possible - this will help them with browning.
Bake for 15-20 minutes, until tender and browning. Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.
Remove from oven, season with more salt and pepper if desired, and serve.