Preheat the oven to 400º.

Melt 1/4 cup butter in a saucepan over low heat.

Stir in 2 Tbsp. honey, 1/2 tsp. dried rosemary, and 1/2 tsp. garlic powder into the melted butter.

Season the glaze with Kosher salt and freshly ground black pepper to taste.

Place the 15 carrots (2 lbs.), peeled and halved lengthwise, on a large baking sheet.

Pour the prepared honey-butter glaze over the carrots and toss until they are evenly coated.

Roast in the preheated oven for 35 to 40 minutes, or until the carrots are caramelized and glazed.

Garnish with fresh thyme, if desired, before serving.