Preheat your oven to 200°C (390°F). Gather your carrots, thyme sprigs, olive oil, salt, and pepper.
Peel the carrots if desired, then cut any large ones in half lengthwise to ensure even roasting. Keep smaller carrots whole for a uniform look.
Place the carrots in a mixing bowl, then pour over the olive oil. Toss gently to coat each piece evenly, watching as they turn glossy and fragrant.
Lay the carrots out in a single layer on your baking sheet or ovenproof dish. Scatter sprigs of fresh thyme over the top for aromatic flavor.
Slide the baking sheet into the oven and roast for 25 to 30 minutes. The carrots will begin to deepen in color and emit a sweet, roasted aroma as edges caramelize.
Halfway through, flip or shake the carrots gently with tongs to promote even browning and caramelization on all sides.
Check for doneness by piercing a carrot with a fork; it should slide in easily, and the edges will be slightly charred and bubbly with caramelized bits.
Remove the carrots from the oven, and transfer them to a serving dish. Let them rest for a few minutes to allow flavors to settle and juices to redistribute.
Sprinkle with flaky sea salt and freshly cracked black pepper to taste, then garnish with a few fresh thyme leaves for added aroma and texture.
Serve warm, appreciating the tender, caramelized interior and flavorful herbal aroma. Enjoy this simple, nostalgic side dish that highlights the natural sweetness of carrots.
