In a medium saucepan, bring water (about 2 inches high) to a boil over medium-high heat. When water boils, add 1 teaspoon kosher salt and the carrots.
Lower the heat to medium-low. Cover and cook the carrots until tender, about 10 minutes.
Drain the carrots well in a colander.
Add the drained carrots back to the warm saucepan, set on medium-low heat. Add the butter, honey, ¼ teaspoon kosher salt, black pepper, and dried thyme.
Cook the carrots, stirring often, until the honey butter glaze coats them, about 2 minutes. Garnish with parsley and serve.
Video
Notes
*In terms of what type of carrots to use, you have a few options:1. You can use regular carrots like I do here and cut them into fairly even bite-size pieces. 2. You can use baby carrots. 3. And you can use petite carrots, and if they're small enough, you can leave them whole if you wish.You can make these carrots a couple of hours ahead of time and keep them in a warm (150 degrees F) oven. Or even make them the day before, then reheat them in a 200F oven.