Preheat oven to 425°F (220°C).

Scrub the carrots under running water and trim any greens. Cut into 3-4 inch batons, aiming for about ½ inch in thickness.

In a bowl, toss the carrots with olive oil, kosher salt, and black pepper, ensuring they are well-coated. Spread in a single layer on a lined baking sheet.

Roast in the preheated oven for 25-30 minutes, turning halfway, until golden brown and tender.

In a food processor, combine ricotta cheese, olive oil, and a pinch of salt. Pulse until smooth and airy, about 1-2 minutes.

In a saucepan, warm up the honey over low-medium heat and stir in red pepper flakes. Keep warm for 3-4 minutes, avoiding boiling.

Remove the roasted carrots from the oven and let them rest. Serve by spooning whipped ricotta onto a dish, topping with carrots, and drizzling with hot honey. Garnish with fresh thyme and optional pistachios.