Preheat the oven to 400ºF and line a sheet pan with parchment paper.
In a large bowl, combine the oil, honey, mustard, and garlic. Add a pinch of salt and pepper. Add the peeled carrots and toss with your hands until evenly coated.
Transfer the carrots to your prepared baking sheet and reserve the honey-mustard mixture left at the bottom of the bowl to use after the carrots have cooked.
Bake for 20-25 minutes, then remove and bash with the remaining honey-mustard glaze and place on a serving platter. Garnish with fresh thyme.
Notes
The recommended bake time for this recipe is 20 to 25 minutes. This can vary a bit depending on the thickness of the carrots. If you’re using carrots that are smaller and thinner, like in the pictures, they will cook faster than larger carrots.
For maximum flavor, we do NOT recommend using pre-cut baby carrots that come packaged. Those types of carrots usually don’t have as much flavor as whole carrots.
If you'd like to get a head start on this recipe, you can peel the carrots, make the sauce, and go ahead and toss the carrots in the honey mustard mixture for about 4 to 6 hours before you plan to cook and serve.