Wash and peel carrots (if needed). Place carrots into a baking dish.
At this point you can put all the other ingredients into the dish (not the sauce, just the carrot flavorings) and simply use your hands to mix and coat well. Or you can put the flavor toppings into a small bowl, mix well, then pour over the carrots to coat.
Bake carrots at 400°F/200°C for 35 minutes. You can bake less or more depending on how cooked you prefer them. (see tip 1 in notes).
While they are baking, make sauce by putting all ingredients, except for thyme, into a high speed blender and blending until smooth. Then put in thyme and pulse to break up and incorporate. Refrigerate until ready to use.
When the carrots are done, remove from oven and allow to cool for about 10 minutes. Then drizzle on lemon thyme sauce and devour! The sauce is great used as a dip too.
You can also transfer the carrots onto a parchment lined cookie sheet before roasting, just make sure to get all the flavor onto the carrots.
Be aware that the maple syrup does tend to burn while baking, so if it collects or pools in a certain area you may get some burning. The carrots should be fine, you can easily throw away or clean off the burned syrup pieces.
I preferred the flavor of the fresh thyme on the carrots, but feel free to use dried.
Serving size is 2 carrots.
The sauce makes 1 1/2 cups. Nutrition info includes using half of this sauce.
Tips to prep ahead
Baby/toddler food idea
Make sure they are cooked well.
Cut into small pieces and serve with drizzle as a dip.