Preheat oven to 375 degrees. Place the carrots on a parchment lined baking sheet and toss with the olive oil, salt, pepper and thyme until evenly coated. Roast for 1 hour until cooked through.
Meanwhile make the sauce. Add the mint, cilantro, red wine vinegar, salt and olive oil to a blender. Pulse until smooth and adjust seasonings to taste. Serve over carrots. Garnish with additional cilantro if desired.