Preheat oven to 375 degrees.

Peel carrots and trim ends. If necessary halve or quarter the carrots depending on the size of them.

Melt the butter, add the thyme leaves. Place the carrots in an oven proof pan. Pour the butter/thyme mixture over them and toss the carrots to ensure they are fully coated.

Roast uncovered. Check for doneness after 40 minutes. When carrots are fork tender they are done.

Sprinkle with sea salt to taste just before serving.