Preheat your oven to 200°C (390°F). Gather your baking sheet, mixing bowl, sharp knife, and tongs or spatula.
Wash the carrots thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
Trim off the tops of the carrots and peel them if desired, though unpeeled carrots add rustic charm. Slice larger carrots into uniform 1-inch pieces to ensure even roasting.
Place the cut carrots into the mixing bowl. Drizzle with the olive oil and sprinkle with flaky sea salt and black pepper.
Gently toss the carrots using tongs or a spatula until they are evenly coated with oil and seasonings, and the thyme leaves are crushed slightly to release their aroma.
Spread the carrots out in a single layer on the baking sheet, making sure they are not overcrowded to allow for crispy edges.
Roast in the preheated oven for about 25-30 minutes, shaking the pan or turning the carrots halfway through to promote even caramelization.
Watch for deep golden-brown edges with a slight char and a fragrant aroma of toasted thyme. The carrots should be tender when pierced with a fork.
Remove the baking sheet from the oven and let the carrots rest for 5 minutes. They will firm up slightly and develop a rich, smoky aroma.
Transfer the carrots to a serving dish, drizzle with any remaining oil if desired, and sprinkle with fresh thyme leaves for an added burst of herbal freshness.
Enjoy the tender, crispy, caramelized carrots while warm, savoring their sweet, smoky, and herbaceous flavors.
