Preheat the oven to 400oF. Line a roasting pan with foil and set aside.
In a large bowl, whisk together the cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
Roast, uncovered, for 35 - 40 minutes or until vegetables are tender and liquid has evaporated, stirring once or twice during roasting.