These honey glazed carrots are buttery and sweet, the perfect addition to the Thanksgiving table.
Preheat oven to 400 degrees F and line a sheet tay with parchment or nonstick foil.
Peel the carrots and cut off the green tops, leaving about two inches of green stems (keep the greens for garnishing the serving plate if desired).
Lay the carrots in a singe layer on the lined sheet tray.
In a small saucepan combine the butter, honey, brown sugar, salt and garlic cloves. Melt over low heat, stirring well.
Remove the garlic and discard, then pour the sauce over the carrots. Move the carrots around a bit to be sure they're well coated. Lay the thyme sprigs over the carrots and season with salt and pepper.
Roast until caramelized and tender, about 30 mins, depending on their size. Rotate the pan and turn the carrots as they roast to insure even cooking and to be sure that they're fully coated in the glaze. Use a knife to pierce the carrots to be sure they're cooked through.