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Place carrots in salted water in a saucepan. Bring to a boil and simmer 5-6 minutes or until carrots are tender-crisp (do not overcook). Drain well.
Remove thyme leaves from the stem if using, set aside.
Add honey, butter, and salt to the pan and simmer 1 minute. Add carrots and thyme leaves if using, toss to coat.
Season with additional salt and pepper to taste.