Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!) and spray with cooking spray.
Place the carrots in a single layer on the baking sheet. Sprinkle with brown sugar and evenly distribute the pats of butter. Then sprinkle with salt and cinnamon.
Bake carrots, tossing every 20 minutes, until tender and browned around the edges for 50–60 minutes.
While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir for about 2 minutes until the mixture thickens.
Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.