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In a medium saucepan, bring water (about 2 inches high) to a boil over medium-high heat. When water boils, add 1 teaspoon kosher salt and the carrots.
Lower the heat to medium-low. Cover and cook the carrots until tender, about 10 minutes.
Drain the carrots well in a colander.
Add the drained carrots back to the warm saucepan, set on medium-low heat. Add the butter, honey, ¼ teaspoon kosher salt, black pepper, and dried thyme.
Cook the carrots, stirring often, until the honey butter glaze coats them, about 2 minutes. Garnish with parsley and serve.