Heat the oven: Set to 425°F (220°C). A hot oven is key for caramelization and those tasty browned edges.

Prep the carrots: Peel and trim. If the carrots are thick, halve or quarter lengthwise so they’re similar in size. Aim for uniform pieces so they cook evenly.

Make the glaze: In a large bowl, whisk melted butter, honey, thyme leaves, garlic, salt, and pepper until smooth.

Toss to coat: Add carrots to the bowl and toss well. Every piece should get a thin sheen of glaze. If you see pools of glaze at the bottom, you’re good—it will cling during roasting.

Spread on a sheet pan: Line a large sheet pan with parchment for easy cleanup. Spread carrots in a single layer with space between them. Don’t overcrowd or they’ll steam instead of roast.

Roast: Cook for 20 minutes. Stir or flip, then roast another 10–15 minutes, until tender with deep golden edges. Thinner carrots may finish sooner; thicker ones may need 5 more minutes.

Finish with lemon: Zest the lemon over the hot carrots, then squeeze on a little juice. The acid brightens the sweetness and perks up the thyme.

Adjust and garnish: Taste and add a pinch more salt if needed. Finish with extra thyme, a sprinkle of flaky salt, or red pepper flakes for a gentle kick. For extra flair, top with toasted nuts right before serving.

Serve warm: These are best hot from the oven, but they hold well for a few minutes while you plate other sides.