Preheat the oven to 350°F. Wash baby carrots and trim greens down to 1-2 inches. Arrange on a baking sheet in a single layer.
Drizzle with the olive oil and toss to coat. Season generously with the salt and pepper.
Roast for 25 minutes or until carrots are fork tender. Cook time will vary by the size of your carrots. Pierce with a fork or cake tester, if soft, they are ready.
Meanwhile, combine ricotta cheese with 1 tablespoon of fresh lemon juice and thyme. Refrigerate until ready to serve.
Place hot, cooked carrots onto a serving platter, dollop ricotta mixture over top, then zest whole lemon. Drizzle with additional olive oil, freshly cracked pepper and flaky sea salt, if desired.
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Notes
Topping can be made ahead of time and stored in the fridge until ready to serve. Carrots are best enjoyed freshly roasted.