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Preheat oven to 400°F (200°C).
Place peeled carrots on a baking sheet. Drizzle with olive oil, thyme, salt, and pepper. Toss to coat.
Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Whip ricotta in a mini food processor for 1–2 minutes until smooth and airy.
Spread whipped ricotta on a serving platter. Top with roasted carrots, drizzle with hot honey, and garnish with pistachios if desired.
Serve warm or room temperature for best texture.