Preheat the oven to 425 degrees F (220 degrees C).
Cut the Carrot (2.5 pound) into pieces that are about 2-3-inches by 1/2-inch thick. Every carrot is different, so don’t worry if your measurements aren’t exact. Place in a large mixing bowl and toss well with the Extra-Virgin Olive Oil (3 tablespoon) and Kosher Salt (1 teaspoon).
Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown.
Add Honey (1 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon) to toss, and roast for 10 to 15 minutes, until the edges are caramelized.
Toss again and set aside for 10 minutes to cool slightly.
To serve, place the carrots in a shallow serving dish. Top with the Goat Cheese (2 ounce), Pepitas (3 tablespoon), Honey (1 tablespoon), and a sprinkle of Salt (to taste) if desired. Serve warm or at room temperature.