Pre-heat oven to 400 degrees F. Line a large rimmed baking sheet with foil and set aside.
Add butter, sugar, maple syrup, ginger, cinnamon, maple syrup, and salt to a small saucepan and heat over medium to melt butter and dissolve sugar. Whisk until the sugar is all dissolved and the butter melted.
Add the carrots and walnuts to a large bowl. Pour butter and maple sauce over them and mix well.
Pour carrots onto the foil-lined sheet. Spread into an even layer. Add to oven and bake for 20 minutes.
Remove from oven and add carrots to a serving dish. Use a spatula to add the remaining glaze on the foil to the carrots. Mix well and finish with fresh thyme.
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Notes
Cut Carrots EvenlyWhen you're cutting up your carrots, be sure that they're as close in size as possible, mainly so that the biggest pieces from the top of the carrots (if using large carrots) are cut in half so they cook all of the way through. StorageStore in the fridge for up to 3 days. SubstitutionsCarrots: You can absolutely use baby carrots too. Walnuts: Pecans are another delicious choice!Butter: Make it vegan by using your favorite dairy-free butter, or oil.