Preheat oven to 375F/190C. In a small bowl, mix 2 tablespoon honey, 2 tablespoon balsamic vinegar, 1 tablespoon olive oil and a good pinch of salt and pepper.

Trim the roots off your carrots and slice them in half lengthways. If your carrots are large, quarter them. If they are thin/small, leave them whole.

In a tray, combine the carrots, a few sprigs of thyme and ¾ of the glaze. Roast for 15-20 mins or until the carrots start to caramelize.

Flip the carrots, pour over the rest of your glaze, and roast until fully caramelized and sticky, about another 20-25 mins.

Remove thyme stalks, sprinkle with fresh parsley, and adjust salt to taste before serving.