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Preheat the oven to 400˚F / 205˚C. Wash, peel, and trim the carrots and cut in half lengthwise.
Whisk together the olive oil, honey, apple cider vinegar, salt, cinnamon, thyme and parsley in a small bowl.
Pour the glaze over the carrots and toss well to coat. Transfer the carrots to a large baking sheet and roast for 20 minutes, stirring a few times during cooking to prevent burning and help them cook evenly.
After 20 minutes, remove the carrots from the oven and sprinkle with the 3 tbsp of brown sugar. Stir to coat. Return to oven for an additional 15-20 minutes until carrots are fork tender.
Serve topped with fresh pomegranate seeds, more chopped parsley and/or chopped walnuts or pecans.