Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or leave it bare for better browning. A bare pan gives you more caramelization on the cut sides.

Peel the carrots and halve them lengthwise. If any carrots are thicker than 1 inch at the widest point, quarter them so everything cooks at roughly the same rate. Spread them out on a clean kitchen towel or paper towels and pat them completely dry. This step is not optional: surface moisture will cause the carrots to steam rather than roast and you will lose the caramelized edges.

In a large bowl, whisk together the olive oil and honey. Add the dried carrots, thyme leaves, salt, and pepper and toss well until every piece is coated. The honey is thick, so take a moment to really work it into all the carrots.

Arrange the carrots in a single layer on the prepared baking sheet with the cut sides facing down. Do not pile them on top of each other. If they are crowded, use two pans rather than one.

Roast for 20 minutes without stirring. After 20 minutes, check the carrots: the bottoms should be golden and showing some dark, caramelized spots. Use tongs to turn them over and continue roasting for another 8 to 10 minutes until the carrots are tender all the way through when pierced with a paring knife and the cut sides are nicely charred at the edges.

Remove the pan from the oven. Drizzle the fresh orange juice over the hot carrots and scatter the orange zest if using. Use a spatula to gently toss and lift any browned bits from the pan. Taste for salt, adjust, and transfer to a serving platter. Garnish with a few extra thyme sprigs if desired.