Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the peeled and diagonally cut carrots with extra virgin olive oil, kosher salt, and fresh ground black pepper. Toss well to coat.

Spread the seasoned carrots in a single layer on a parchment-lined baking sheet.

Roast the carrots for about 20 minutes, watching for crisp edges and fork-tender texture.

While roasting, melt butter in a small saucepan, then stir in honey and cayenne pepper.

Once carrots are done, drizzle the honey glaze over and toss gently.

Adjust seasoning with salt and pepper and finish with fresh thyme before serving.