Preheat oven to 375 degrees F.
Chop the greens of the top, wash well or use a peeler to remove the outer skin.
Place the carrots in a roasting pan with the butter, maple syrup and juice of half the lemon. Put in the oven and set timer for 30 minutes for a first check interval. After the carrots have been in the oven for a few minutes and the butter has melted, roll the carrots around and braise them by spooning the liquids over the carrots.
Check the carrots at 30 minutes when timer goes off. Check for tenderness with a fork and remove when they are cooked to the degree of your liking, between 30-40 minutes. *You will probably have carrots that are different sizes, in that case, they will cook at different rates. Remove the smaller carrots when they are done and allow the larger sized carrots to stay in longer so they can all be cooked through the same.
Remove and plate, sprinkle fresh thyme, Maldon finishing salt and squeeze the remaining half lemon over the carrots.