Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or leave it unlined for extra crispiness.
Peel the carrots if desired, then cut them into uniform 2-inch pieces. This ensures even roasting and a consistent tender texture.
In a mixing bowl, toss the carrots with the olive oil, making sure each piece is evenly coated with a glossy layer of oil. This helps with caramelization and flavor.
Add the thyme leaves to the bowl and toss again, distributing the fragrant herbs evenly over the carrots.
Spread the coated carrots out in a single layer on your prepared baking sheet, ensuring they are not crowded to promote even browning.
Roast in the oven for 25 to 30 minutes, flipping or shaking the tray halfway through. You’ll notice the edges turning golden and slightly charred, and the carrots becoming tender when pierced with a fork.
Once done, remove the carrots from the oven and let them rest for a few minutes to settle and develop their full flavor.
Transfer the carrots to a serving dish, sprinkle generously with flaky sea salt, and finish with freshly cracked black pepper for flavor and texture.
Serve immediately, enjoying the tender, caramelized carrots with crispy thyme leaves and a fragrant, savory aroma.
