1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. In a large mixing bowl, combine the olive oil, honey, sea salt, black pepper, and fresh thyme leaves. Stir well to create a fragrant glaze.
3. Add the peeled and cut carrots to the bowl. If using, toss in the sliced garlic cloves. Use your hands or a spoon to gently coat every piece of carrot with the honey mixture.
4. Spread the carrots out evenly on the prepared baking sheet in a single layer. Crowding the pan will steam the carrots rather than roast them, so give them some breathing room.
5. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. About halfway through, use a spatula to flip the carrots to ensure even caramelization.
6. Check for doneness by piercing a carrot with a fork—it should be tender but still have a slight bite.
7. Once roasted, remove the carrots from the oven and immediately drizzle with fresh lemon juice for a bright finish. Toss lightly to combine.
8. Transfer to a serving dish and enjoy warm, or at room temperature.

I remember the first time I taught my daughters to roast carrots—they loved drizzling the honey and stirring everything together. It’s the little moments like this that remind me cooking is about connection as much as flavor.