Roasted Carrots with Pecans and Goat Cheese

• 2 pounds carrots peeled

• 1/2 cup brown sugar

• 4 tablespoons unsalted butter cut into pats

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon cinnamon

• 4 ounces goat cheese crumbled

• 1 tablespoon fresh thyme leaves to garnish

• 2 tablespoons butter

• 3 tablespoons maple syrup

• 1 tablespoon brown sugar

• 1 cup roughly chopped pecan halves

• 1/4 teaspoon flaked sea salt

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