2 1/2 pounds small to medium whole carrots, peeled, tops trimmed to 1/2-inch
1 tablespoon good-quality olive oil
Freshly ground black pepper
8 to 10 fresh thyme sprigs
2 tablespoons unsalted butter
2 tablespoons honey
1/2 teaspoon sherry vinegar
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.
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