Preheat the oven to 400ºF. Trim the greens from the carrots and scrub the dirt off with a paper towel.

Add the carrots to a roasting pan and top with olive oil, salt, and thyme. Toss to coat evenly.

Roast the carrots for 20 to 30 minutes until they are crispy and tender.

In a food processor, combine the ricotta or vegan cheese, olive oil, lemon zest, and lemon juice. Pulse until smooth and creamy. If too thick, add more olive oil to reach desired consistency.

To plate, spread the ricotta on the plate first, then top with the roasted carrots, and drizzle with hot honey, garnishing with additional thyme if desired.