Preheat your oven to 200°C (390°F) and gather your baking sheet, mixing bowl, and sharp knife.
Trim the tops and tails off the carrots, then cut any large carrots in half lengthwise for even roasting. You should have uniformly sized pieces that will cook evenly.
Place the carrots in the mixing bowl, then drizzle with the olive oil. Toss gently to coat each piece thoroughly; you should see a shiny, glossy surface forming.
Add the fresh thyme leaves, a generous pinch of flaky sea salt, and cracked black pepper. Toss again to evenly distribute the seasonings and fragrant herbs.
Spread the carrots out in a single layer on the baking sheet, making space between pieces for air circulation—this encourages caramelization and crispy edges.
Slide the baking sheet into the oven and roast for 25 to 30 minutes. During baking, the carrots will start to brown around the edges and fill the kitchen with a sweet, earthy aroma.
Halfway through, shake the pan or use tongs to flip the carrots, ensuring they cook evenly and develop caramelized, crispy edges.
Once the carrots are tender when pierced with a fork and have deep golden, slightly crispy edges, remove the baking sheet from the oven. Let the carrots rest for a few minutes to settle and develop their flavors.
Taste a piece—if needed, sprinkle a little more flaky sea salt or crack more black pepper to enhance the flavor.
Serve the roasted carrots warm, garnished with a few sprigs of thyme or a drizzle of extra virgin olive oil if desired. Enjoy their tender, caramelized texture and fragrant herbal notes.