Preheat your oven to 200°C (400°F). Prepare a large baking sheet by lining it with parchment paper for easier cleanup. This ensures the carrots roast evenly and don't stick.

Place the prepared carrots in a large mixing bowl. Drizzle them with 30ml (2 tbsp) of olive oil. Season generously with 5g (1 tsp) of salt and 2g (1/2 tsp) of freshly ground black pepper. Toss everything together thoroughly to ensure each carrot is evenly coated with oil and seasonings. This step is crucial for developing flavor and achieving tender, well-roasted carrots.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the carrots to steam rather than roast, resulting in a less desirable texture. If necessary, use two baking sheets.

Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender when pierced with a fork and beginning to caramelize at the edges. The exact time will depend on the size and thickness of your carrot pieces.

While the carrots are roasting, prepare the glaze and toast the walnuts. In a small saucepan, melt 15g (1 tbsp) of butter over medium-low heat. Add 60ml (1/4 cup) of honey and 15g (2 tbsp) of fresh thyme leaves. Stir well to combine.

Continue to gently heat the honey-thyme mixture for about 2-3 minutes, stirring occasionally, until it is warmed through and fragrant. Do not boil. Set aside.

To toast the walnuts, you can either add them to a dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until fragrant, or spread them on a small baking sheet and place them in the oven with the carrots for the last 5-7 minutes of their roasting time. Watch them carefully to prevent burning.

Once the carrots are tender and slightly caramelized, remove the baking sheet from the oven. Pour the prepared honey-thyme glaze over the hot carrots directly on the baking sheet. Use a spatula to gently toss the carrots, ensuring they are evenly coated in the glossy glaze.

Return the glazed carrots to the oven for an additional 3-5 minutes, just to allow the glaze to thicken slightly and adhere to the carrots. Keep a close eye on them to prevent the honey from burning.

Remove the carrots from the oven. Transfer the glazed carrots to a serving dish. Sprinkle the toasted, chopped walnuts over the top. Garnish with a few fresh thyme sprigs, if desired.

Serve immediately while warm. These honey thyme glazed carrots are a delightful side dish for roasted meats, poultry, or fish, and also pair beautifully with vegetarian mains.