Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
Heat oil in a heavy oven-proof skillet, preferably a cast iron skillet. Once the oil is nice and hot, add carrots, and sauté 4-6 minutes until they begin to brown. Don’t stir too much, the longer they touch the bottom of the pan, the faster they’ll brown.
Sprinkle with thyme and salt. Pour maple syrup over the top, and give it a quick stir (it’ll start to spatter at this point). Place the pan in the oven and roast at 400° F for 8-9 minutes. Enjoy!