Preheat oven to 190°C.
Bring a saucepan of salted water to the boil, then par-boil the carrots for 5 mins or until just tender. Remove with a slotted spoon and set aside to cool.
Drizzle with olive oil, balsamic vinegar, orange juice and honey and then toss well to combine. Season with sea salt and freshly ground black pepper, then scatter with thyme sprigs.
Bake for 20 minutes, turning once until tender.
Rest for 5 minutes before serving.
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