Whisk together the olive oil, honey, apple cider vinegar, salt, cinnamon, thyme and parsley.
Pour the glaze over the carrots and toss well to coat. Transfer the carrots to a large baking sheet and roast for 20 minutes, stirring once or twice during cooking.
After 20 minutes, remove the carrots from the oven and sprinkle with the 3 tablespoon of brown sugar. Stir to coat. Return to oven for an additional 15-20 minutes until carrots are fork tender.
Serve topped with fresh pomegranate seeds and/or chopped walnuts or pecans.