Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or lightly oil it.
Wash and peel the carrots if desired, then cut them into uniform 1-inch thick rounds for even roasting.
In a small bowl, whisk together the olive oil, a pinch of salt, pepper, and the thyme leaves stripped from the sprigs.
Add the carrot slices to the bowl and toss gently until each piece is evenly coated with the oil mixture.
Spread the coated carrots out in a single layer on the prepared baking sheet, making sure they aren’t crowded.
Place the baking sheet in the oven and roast for 25-30 minutes, flipping the carrots halfway through, until they are deeply caramelized and tender with charred edges.
Check for doneness by piercing a carrot with a fork; it should slide in easily, and the carrots should smell sweet and herbal.
Remove the carrots from the oven and let them rest for 5 minutes to settle their flavors and slightly cool.
Optionally, squeeze a little lemon juice or sprinkle additional thyme leaves for an extra bright flavor.
Serve the carrots warm, showcasing their glossy, caramelized exterior and tender, flavorful interior.
