Preheat oven to 400 degrees.
Arrange carrots on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Add thyme sprigs and toss to coat the carrots evenly. Roast, stirring occasionally, until the carrots are glistening and tender, about 30 minutes.
For the glaze, melt the butter in a small saucepan over medium heat. Stir in the honey and sherry vinegar until combined. Gently toss the carrots with the warm honey glaze and serve immediately.
The roasted carrots can be prepared up to 2 hours ahead. Roast, tent with foil, and let stand at room temperature. Uncover and warm in a 350-degree oven until heated through, about 10 minutes. Continue with the honey glaze.
Recipe courtesy of Nealey Dozier