Peel the carrots and slice them diagonally into rounds (on the bias). Make sure that the carrot pieces are all the same thickness.
Heat the olive oil in a large lidded skillet over medium-high heat. Add the carrots, stir to coat them with olive oil and cover. Cook for 4 minutes without stirring, they will start to brown.
Remove the lid. Add in the butter and continue to sauté uncovered 5-6 minutes, browning all sides of the carrots, stirring occasionally, under tender crisp (or desired doneness). Add in the honey and thyme, and cook for another 2 minutes, stirring to coat.
Remove from the heat, salt and pepper to taste.
Serve immediately.
Video
Notes
You can also add a pinch of red pepper flakes for heat