Pre-heat the oven to 180ºC. Line a baking tray with non-stick baking paper or a silicon mat
Scrub the carrots to remove any dirt and fronds - peel only if necessary. Cut the carrots into slivers and rinse under a tap. Scatter over the baking sheet whilst they're still wet. Add a little olive oil if you so desire.
Scatter half the thyme leaves over the top and place the tray in the oven. Roast for 15-20 minutes until the carrots are soft. Do not over-roast.
Whilst the carrots are roasting, scatter the roughly chopped spinach over a serving dish and drizzle the lemon juice over the top.
Once the carrots are cooked, remove the tray from the oven. Drop them over the top of the spinach whilst hot - this will wilt the spinach slightly. Season with salt and pepper and drizzle the balsamic vinegar over the top.
Serve warm or leave to cool and serve later.
