Heat oven to 400 F.
Toss carrots in olive oil and arrange in a single layer on a sheet pan. Season with thyme and black pepper.
Roast carrots until tender, about 25-30 minutes.
Mix ricotta, garlic powder and 1 tablespoon of honey. Spread ricotta mixture on a serving platter. Top with roasted carrots.
In a small saucepan, melt the butter, remaining ½ tablespoon of honey and red pepper flakes. Pour over carrots and serve.
