Step 1

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Then slice both ends off your carrots. Cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)

Step 3

Then whisk 1 tablespoon of balsamic vinegar + 1 tablespoon of honey + your oil together and pour it over your carrots. Add your garlic, dried thyme, salt and cracked black pepper to taste and toss until the carrots are fully coated.

Step 4

Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)

Step 5

Then place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.

Step 6

Once done, mix your remaining 1 tablespoon of balsamic vinegar + 1 tablespoon of honey together and drizzle the sauce over your carrots. (At this point I'll taste the carrots and add a sprinkle of salt and pepper if needed.)

Step 7

Toss the carrots and serve immediately with crumbled goat cheese sprinkled over the top (if desired).