Rinse the baby carrots under cold water and pat dry. Trim thicker ends if desired for even cooking.
Heat olive oil in a large skillet over medium heat until shimmering. Add the baby carrots, season with salt and pepper, and sauté for 5-7 minutes until slightly golden and softened.
Pour in the apple cider and drizzle honey over the carrots. Stir to coat the carrots evenly with the glaze.
Reduce heat to low and simmer the carrots in the glaze for 10-12 minutes, stirring occasionally until the glaze thickens and coats the carrots.
Sprinkle fresh thyme leaves over the glazed carrots and stir. Adjust seasoning with salt and pepper as needed.
Transfer the glazed carrots to a serving dish and serve warm. Garnish with extra thyme sprigs if desired.
