Place two 15x10-inch baking pans in oven. Preheat oven to 450°F.
Halve any large carrots lengthwise. In a large bowl combine carrots, oil, pepper and salt; toss to coat. Carefully spread carrots in heated pans.
Roast 20 to 25 minutes or until carrots are tender and starting to brown, rearranging pans and stirring carrots halfway through roasting. Drizzle with maple syrup and sprinkle with garlic; toss to coat. Roast 5 minutes more or until carrots are glazed and syrup is bubbly. Drizzle with melted butter and sprinkle with thyme.
Tip: For a pretty presentation at your holiday table, use baby carrots with their green stems still intact.
If you can't find baby carrots, use regular or heirloom multicolor carrots, halved lengthwise.
154 calories;6 g fat(1 g sat); 6 g fiber; 26 g carbohydrates; 2 g protein; 39 mcg folate; 3 mg cholesterol; 14 g sugars; 5 g added sugars; 32,094 IU vitamin A; 10 mg vitamin C; 82 mg calcium; 1 mg iron; 206 mg sodium; 678 mg potassium
Vitamin A (642% daily value)
Carbohydrate Servings: 1½
Exchanges: 4 vegetables, 1 fat, ½ other carbohydrate