Heat oven to 425°F.
Trim the greens off carrots, leaving about 1-inch at the top if desired. Peel and wash carrots. Cut them in half lengthwise.
On a large rimmed baking sheet, toss the carrots with the thyme, olive oil, salt and pepper. Roast for 10 minutes.
In a small saucepan, add coffee, balsamic vinegar and maple syrup and bring to a boil. Cook until glaze is reduced to approximately half, about 5 minutes.
Remove carrots from oven and pour glaze over carrots, tossing to coat. Return carrots to oven for an additional 10-12 minutes, stirring once halfway through the cooking time. The carrots are done when they are tender, but not yet completely soft.
Remove from the oven and serve while still warm. Serves 5.
Approximate Nutrient Analysis per serving:
110 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 350 mg sodium, 16 g carbohydrate, 4 g fiber, 9 g sugar, 1 g protein