Preheat the oven to 400 degrees. Coat a baking pan with cooking spray.
Place the peeled carrots into the prepared baking dish. Drizzle vinegar and olive oil on top then season with sea salt and freshly cracked pepper, to taste. Smash the garlic cloves (skin on) with the side of your knife and toss them on top of the carrots along with the sprig of thyme. Cover the dish with some tin foil so it will steam and cook through.
Place into oven and cook for 20 minutes.
After 20 minutes, bump the heat up to 425 degrees, remove the carrots from the oven, take off the aluminum foil gently toss them. Place the carrots back into the oven without the tin foil to roast for an additional 10-15 minutes, or until fork-tender. Serve immediately. Enjoy.