Rinse one pound of baby carrots under cold running water, then set aside to drip dry.

Bring a large pot of water to a rolling boil and add the rinsed baby carrots. Cook for 5-7 minutes, then drain.

In a large skillet, melt two tablespoons of unsalted butter over medium heat. Stir in honey, salt, and black pepper until smooth.

Add the drained carrots to the skillet and toss gently in the honey mixture for an additional 3-5 minutes.

Sprinkle one teaspoon of fresh thyme over the carrots and toss again to combine.

Transfer the honey glazed carrots to a serving dish and serve warm.