Preheat your oven to 350°F and prepare a baking sheet lined with parchment paper. Set it aside.

Place the dried cranberries in a small bowl and cover them with warm water to rehydrate. Set aside.

Peel the carrots and place them on the baking sheet. If any carrots are particularly thick, slice them in half lengthwise to ensure even baking.

Melt the butter in a microwave-safe bowl, then add the brown sugar, salt, pepper, and cinnamon, stirring until well combined.

Pour the butter mixture over the carrots, turning them to coat evenly. Bake for 50 minutes, flipping them halfway through. Drain the cranberries and add them to the carrots when you flip them.

After baking, transfer the carrots to a serving platter and garnish with crumbled goat cheese, candied pecans, and fresh thyme.