Preheat your oven to 425°F and grab a large baking sheet. Pat your carrots completely dry with paper towels—this is the step that makes them crispy instead of steamed. Wet carrots won't caramelize properly, so don't skip this part.

Combine the maple syrup, honey, and lemon juice in a small bowl and whisk together. Add the cinnamon, ginger, salt, and black pepper to the maple mixture. This is your glaze base, and mixing it separately prevents lumps from forming when you add it to the hot pan.

Heat your baking sheet in the oven for 3 minutes until it's smoking hot. Meanwhile, combine butter and olive oil in a large skillet over medium-high heat. Once the butter foams and smells nutty (about 90 seconds), add your minced garlic and cook for 30 seconds.

Add the carrots to your hot skillet and cook for 3 to 4 minutes without stirring—this creates that caramelized bottom. Toss the carrots once and continue cooking for another 3 to 4 minutes. You want golden color on most surfaces before the next step.

Pour your maple glaze over the carrots and toss everything together. Add the fresh thyme and stir until the carrots are completely coated. The mixture will smell absolutely amazing at this point, and I promise you're almost done.

Transfer everything to your hot baking sheet using tongs or a slotted spoon—leave most of the liquid in the skillet. Spread the carrots in a single layer and roast for 8 to 12 minutes until the edges are crispy. The glaze will darken slightly, and the carrots get tender inside.

Pour any remaining glaze from the skillet over the roasted maple glazed carrots recipe and toss once more. Taste and adjust salt or lemon juice as needed. Serve immediately while everything's still warm and shiny.