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Preheat your oven to 400°F (200°C). Trim the greens from the carrots and scrub them clean. Pat dry with a paper towel.
Place the carrots in a roasting pan. Drizzle with olive oil, sprinkle with salt and thyme, and toss to coat evenly. Roast for 20–30 minutes, turning halfway through, until the carrots are tender with lightly crispy edges.
In a food processor, blend ricotta, olive oil, lemon zest, lemon juice, and a pinch of salt until smooth and creamy. If the mixture is too thick, add a little more olive oil for a spreadable consistency. Set aside at room temperature until ready to serve.
Spread the whipped ricotta on a large serving plate. Arrange the roasted carrots on top of the ricotta. Drizzle with hot honey for a touch of heat and sweetness.
Sprinkle with chopped pistachios for crunch and a touch of elegance. Add a final sprinkle of fresh thyme for flavor and color. Serve immediately.