Set a medium saucepan half full of water over medium-high heat and bring to boil, then add carrots and blanch 3-4 minutes, until al dente. Drain well and place in a single layer on a rimmed baking sheet to cool slightly.

Meanwhile, in a medium skillet set over medium-high heat, add olive oil and melt butter, then add honey, carrots and thyme and sauté until tender-crisp, about 5 minutes, stirring frequently.

Add pine nuts and serve immediately.