– young carrots with tops – unsalted butter – honey – light brown sugar – kosher salt – garlic – fresh thyme sprigs
Combine ingredients for the butter sauce in a small saucepan. Cook over low hear until melted and discard the garlic.
Peel the carrots and lay in single layer on a lined sheet tray.
Drizzle the carrots with the butter sauce, turning well to coat. Top with thyme sprigs and season with salt and pepper.
Roast, until caramelized and tender.