Preheat your oven to 200°C (390°F). Gather your baking sheet, sharp knife, and mixing bowl. The oven should be hot enough to start the caramelization process quickly.
Peel the carrots if they have thick skins, then cut each into uniform sticks or rounds about 1 inch thick. Even pieces ensure they roast evenly and develop those beautiful crispy edges.
In the mixing bowl, toss the carrots with a generous drizzle of olive oil, making sure each piece is well coated. Add a pinch of flaky sea salt and freshly cracked black pepper for seasoning.
Roughly chop fresh thyme leaves and sprinkle them over the oiled carrots. Toss everything gently again until the herbs are evenly distributed and fragrant.
Spread the carrots in a single layer on the baking sheet, ensuring they are not crowded. This allows the edges to crisp and caramelize properly during roasting.
Place the baking sheet into the preheated oven and roast for about 25 to 30 minutes. During roasting, you'll notice the edges turning deep amber and crispy, and the carrots will smell sweet and smoky.
Halfway through, shake the pan or use tongs to flip the carrots gently. This helps promote even caramelization and crispy edges all around.
Check for doneness: the edges should be deep amber and crispy, and the carrots should feel tender when pierced with a fork. If needed, roast for an additional 5 minutes, watching to prevent burning.
Remove the carrots from the oven and let them rest for 5 minutes on the sheet. This resting time deepens their flavors and allows the caramelization to set.
Transfer the carrots to a serving dish and, if desired, drizzle with a little extra olive oil or a squeeze of lemon to brighten the flavors. Serve warm or at room temperature, enjoying their crispy edges and fragrant herbs.
