Preheat the oven to 400°F (200°C).

Rinse the baby carrots under cool water, pat dry, trim the ends, and halve each carrot lengthwise.

Peel and mince the garlic cloves.

In a small mixing bowl, whisk together olive oil, minced garlic, kosher salt, black pepper, and dried thyme.

Place the carrots in a large bowl and toss with the oil mixture until evenly coated.

Arrange the carrot halves in a single layer on a large rimmed sheet pan with the flat side down.

Roast in the preheated oven for 12 to 15 minutes until the flat sides are golden brown and caramelized.

Remove the pan, flip the carrots with a spatula, then return to the oven and roast for an additional 10 to 12 minutes until tender when pierced with a fork.

If using honey, drizzle it over the hot carrots and toss gently to coat before serving.