Wash and peel the carrots, then slice them into thin rounds.

Melt butter in a large skillet over medium heat and sauté onions until soft and golden brown (5-7 minutes).

Add the sliced carrots, season with salt and pepper, and cook until tender and caramelized (10-15 minutes).

Sprinkle in thyme and parsley, stir, and cook for an additional 2-3 minutes.

Drizzle balsamic vinegar over carrots, let rest, then serve warm.