Preheat oven to 400° and line a large rimmed baking sheet with parchment paper.
Combine vinegar, honey, oil, pressed garlic, thyme, and salt in a mixing bowl and whisk together.
Add carrots to the mixing bowl and mix until all coated.
Spread carrots on the prepared baking sheet, in one even layer.
Bake for 35-40 minutes. (More or less depending on thickness and size of carrots.)
Whisk white balsamic vinegar and honey in a sauce pot and bring to simmer over medium heat.
Simmer, stirring from time to time, until the mixture reduces and thickens. (About 7-10 minutes.) Take off heat and take reduction out of the hot sauce pot into a small bowl. Set aside until carrots are done. *Note: for this recipe, don't reduce the vinegar mixture too much since it's meant to coat carrots rather than be a drizzle.
Once carrots are cooked, transfer them into a serving dish and pour the reduction over the top. Mix until carrots are coated in vinegar reduction.