Toss 8 bunches (2 1/2 lbs trimmed) baby carrots with 2 tbls olive oil, 3 sliced shallots, 1 tsp chopped thyme, and salt and pepper. Roast at 425F for 20 minutes. Stir 1/4 cup Greek yogurt with 1 tbls each honey and olive oil. Season with cayenne and salt. Drizzle over the carrots.