2 pounds of carrots, peeled and cut into 1-inch pieces
1/4 cup of honey
2 tablespoons of unsalted butter, melted
1 tablespoon of apple cider vinegar
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1/2 teaspoon of dried thyme
1/4 teaspoon of ground cinnamon
Fresh parsley, chopped (optional, for garnish)