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PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. We got our Parisian carrots from our kitchen garden, so they needed a good scrub to get rid of all the dirt and sand.
We used a clean sponge to do that, but you can also use any kind of brush you prefer. Now all you have to do is to REMOVE both ends of the tiny carrots.
A paring knife is an ideal knife to do so. PLACE the cleaned carrots in the oven dish and drizzle with about 2 tablespoons of olive oil and also 2 tablespoons of honey.
RINSE the thyme sprigs under running cold water and divide them over the oven dish.
SEASON the carrots with pepper and salt. ROAST them in the oven for about 20 minutes, depending on the size of the carrots. They're done when they are slightly caramelized.
They don't have to be cooked a lot, it's better if they have a little bite to them. Serve as a side dish with any kind of meat or fish. Enjoy!