Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
Trim the tops and tips off the carrots, then cut them into halves or quarters depending on their size, aiming for uniform pieces so they roast evenly.
In a mixing bowl, toss the cut carrots with the olive oil, ensuring each piece is coated evenly. Sprinkle with a generous pinch of sea salt and add the thyme sprigs.
Spread the carrots out in a single layer on the prepared baking sheet, making sure they’re not overcrowded so they can caramelize properly.
Place the baking sheet in the oven and roast for about 25-30 minutes. Shake the pan or flip the carrots halfway through to promote even browning.
Watch for the edges to turn a deep amber and smell a fragrant herbal aroma. The carrots should be tender when pierced with a fork and caramelized at the edges.
Remove the carrots from the oven, and transfer them to a serving dish. Drizzle with a little extra olive oil if desired, and sprinkle with fresh thyme leaves for a bright, herbal finish.
Serve warm or at room temperature and enjoy the sweet, smoky, and herbaceous flavors of these beautifully roasted carrots.
