• Preheat oven to 425°F. Peel carrots and halve any particularly thick carrots lengthwise.
• Toss carrots with olive oil, salt, and pepper. Arrange in a single layer on a sheet pan and roast for 20 minutes.
• Meanwhile, melt butter in a light-colored saucepan over medium heat, stirring until golden brown and nutty.
• Remove from heat and stir in maple syrup, minced garlic, and thyme.
• Brush or toss carrots with the maple brown butter mixture. Roast for another 10–15 minutes until tender and caramelized.
• Blend feta, Greek yogurt, olive oil, lemon juice, honey, and garlic in a food processor until smooth and creamy.
• Spread whipped feta across a serving platter. Arrange warm roasted carrots on top and drizzle with remaining maple brown butter.
• Top with toasted pecans, pomegranate seeds, fresh thyme, flaky sea salt, and optional hot honey. Serve immediately.

Recipe Notes

• Make ahead: Prepare whipped feta up to 2 days ahead. Peel carrots and prepare toppings in advance.
• Thanksgiving timing: Put carrots into a preheated oven about 45 minutes before serving.
• Reheating: Reheat roasted carrots at 400°F for approximately 10–15 minutes.
• Best presentation: Assemble on a large platter immediately before serving.
• Storage: Refrigerate leftovers for up to 3–4 days, keeping components separate when possible.