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Thick-cut carrots roasted at high heat until caramelized, then braised in rich vegetable broth and melted herb butter for an ultra-tender, silky texture.
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Preheat your oven to 232 °C (230 °C). Grease a rimmed metal baking sheet or large roasting dish lightly with olive oil.
In a mixing bowl, toss the thick-sliced carrots with the olive oil, half the kosher salt, and the cracked black pepper until evenly coated.
Arrange the carrots in a single layer on the prepared baking sheet with cut sides down. Roast in the preheated oven for 18 to 20 minutes until the undersides are deeply browned.
While roasting, whisk together the warm vegetable broth, melted butter, minced garlic, fresh thyme, and the remaining salt in a small measuring cup.
Carefully remove the baking sheet from the oven and flip each carrot piece over. Pour the garlic-herb broth mixture evenly over the carrots.
Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, until the liquid reduces into a light glaze and the carrots are fork-tender throughout.
Transfer the glazed carrots to a serving platter, spoon the pan juices over the top, and garnish with freshly chopped parsley before serving hot.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a warm skillet with a splash of broth to restore their glossy glaze.
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