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Preheat the oven to 425°F. Place the carrots on a large piece of aluminum foil and drizzle 1 tablespoon of the olive oil over them. Season with the suya and salt and toss to combine. Add the garlic and thyme and fold the aluminum foil over the carrots, creating a pouch.
Place the carrots in the oven and roast until they are tender, 25 to 45 minutes. Cook times can vary significantly depending on the thickness of the carrots.
Remove the carrots from the oven, transfer them to a serving dish, and set them aside.
Place the remaining olive oil and the lemon juice in a bowl and whisk to combine.
Place the vinaigrette and arugula in a bowl and toss to combine.
Add the dressed arugula to the serving dish along with the feta, pine nuts, and pickled onion. Toss to combine and serve immediately.