Place the butter in the Dutch oven (or skillet).
Put the cast iron in the oven and pre-heat the oven to 350°F
Once the butter has melted, while the oven is still pre-heating, remove the cast iron.
Add the carrots to the melted butter and stir well.
Season with salt, pepper, and thyme, stirring well
Pour the honey over the seasoned carrots, stirring as its poured.
Cover the carrots with brown sugar.
Cook in the oven for 45-60 minutes, or until the carrots are fork tender
Once the carrots are cooked, transfer them to a serving bowl, cover, and keep warm.
Over medium-high heat, bring the honey sauce to a high simmer.
Reduce for 5 minutes, stirring occassionaly, until the liquid resembles a syrup.
Pour the hot syrup over the waiting carrots, stir well.
Garnish with fresh thyme and serve.