Preheat the oven. Turn your oven on to 425 degrees and line a baking pan with parchment paper.

Prep the carrots. Rinse your carrots and pat them dry with a paper towel. Then peel and slice the ends off both sides. Cut the carrots on the bias (diagonally) into thirds, roughly around 1½ inch pieces, and add them to a large bowl. (You may need to slice the larger pieces in half again lengthwise if they’re too big.)

Toss. Whisk the oil with 1 tablespoon of maple syrup + ½ tablespoon of whole grain mustard + 1 tsp Dijon mustard and pour it over the carrots. Add the garlic, dried thyme and salt and season with cracked black pepper to taste. Toss until the carrots are fully coated.

Roast! Using a slotted spoon, remove the carrots from the bowl and transfer them to the prepared pan spreading them out in a even layer. (Reserve the liquid in your bowl to brush over the carrots later.) Place the pan in the oven and roast for 20-25 minutes or until the carrots are tender. (Larger carrots may need to roast for 25-30 minutes.)

Baste. During the last 5-10 minutes, brush the reserved liquid over the carrots and let them continue cooking until done.

Serve. Once done, whisk the remaining 1 tablespoon of maple syrup + ½ tablespoon of whole grain mustard + 1 tsp Dijon mustard together and drizzle the sauce over the carrots. Toss and serve with fresh thyme sprigs and crumbled goat cheese sprinkled over the top (if desired).