Preheat Oven: Set the oven to 400°F (200°C). Tip: Remember that everyone’s oven is a bit different, your cooking temp and time will vary depending on preference and oven style. If you like a more al dente carrot I would recommend starting at 350°F and then increasing the time in the oven or the heat as needed.
Prepare Carrots: Wash and peel carrots. You can rough chop the carrots or leave them whole. I opted to leave them whole because I love the way they look and they easily fit into my cast iron pan.
Season the Carrots: In a large bowl, add in the dry spices and olive oil, tossing them together until the carrots are evenly coated. Note: If you are using less carrots you will want to halve the spices you use. You know what you like, so season to your taste!
2 tbsp of thyme, 1 tbsp salt, 2 teaspoons fresh ground black pepper, 1 tbsp olive oil
Roast: Spread carrots in a single layer on a baking sheet, or if you like the flavor I love to roast my veggies in my cast iron pan. Roast for 25–35 minutes, turning halfway through, until tender and lightly caramelized.
Add Honey and Goat Cheese: Remove from the oven and while still warm, drizzle with manuka honey. Sprinkle crumbled goat cheese over the top.
Serve: Plate warm and serve immediately. Optional: Garnish with extra thyme or a dash of chili flakes for a kick.