Put butter and water into a large skillet and warm on medium-high heat until the butter melts and the water begins to simmer.
Add the carrots, cover and cook on medium-high heat until nearly the all liquid evaporates, 10-12 minutes.
Add the maple syrup and salt, then cook another 5 minutes, uncovered. The carrots are cooked when they are easily pricked with a fork and looks sticky. Remove the thyme sprig before serving or use as garnish.