Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Peel the carrots and trim off the tops. For larger carrots, cut them in half lengthwise to ensure even roasting.
In a mixing bowl, toss the carrots with olive oil, honey, minced garlic, chopped thyme, and rosemary until well coated. Season generously with salt and pepper.
Spread the coated carrots evenly on the prepared baking sheet, making sure they’re in a single layer with space between each piece.
Roast in the oven for 25-30 minutes, shaking the pan or turning the carrots halfway through to promote even caramelization and prevent sticking.
Look for a deep amber color and fragrant aroma—edges should be slightly crispy and caramelized. If you want more color, briefly switch to the broiler for 2-3 minutes, keeping a close eye to prevent burning.
Remove the carrots from the oven and let them rest for 5 minutes. The glaze should be sticky and glossy, clinging to the tender carrots.
Transfer the carrots to a serving dish, drizzle with any remaining glaze from the baking sheet, and garnish with additional herbs if desired. Serve warm and enjoy!
