Bring a medium pot of salted water to a boil. Add carrots and cook until just tender, about 5 minutes. In a saute pan over medium heat, add the butter, honey, orange zest and juice, vinegar and thyme. When the carrots are done, drain and add to the saute pan. Cook until a syrupy glaze forms, about 3-5 minutes. Season with salt and pepper and serve immediately.