Preheat the oven to 400 °F (200 °C) conventional heat. Trim the greens a few inches above the carrots, then wash the carrots thoroughly, or peel them with a vegetable peeler if needed. Depending on their thickness, cut the carrots in half or quarters lengthwise.

Place the carrots on a baking sheet and drizzle with olive oil. Season with salt and pepper. Wash the lemon and zest about half of it over the carrots using a fine grater. Then cut the lemon in half and squeeze the juice of one half over the carrots.

Optional: Peel and finely chop the garlic. Wash the thyme and strip the leaves from the stems, then add both to the carrots. Finally, drizzle with honey and mix everything thoroughly, either with two spoons or, even better, with your hands.

Make sure the carrots are spread out in a single layer on the baking sheet, then roast in the oven for 25 minutes. Serve immediately, or let cool and store in an airtight container in the refrigerator.