Preheat oven to 350 degrees Fahrenheit.

Meanwhile, prepare vegetables. Peel carrots leaving a 1-1 ½” of green tops, if desired, as a garnish. Slice larger roots in half lengthwise and leave small carrots whole. Then toss in olive oil to coat and season with salt and pepper before placing evenly on a parchment lined baking sheet.

Roast carrots in preheated oven until beginning to soften, 25 minutes. Stir then continue roasting until completely tender and just beginning to brown, about 20-25 minutes longer.

While carrots roast slice jalapenos and place in a medium saucepan with honey. Add only a few jalapeno slices for less heat. After about 3 minutes when honey is thinned and jalapenos are sizzling carefully add vinegar and continue cooking over medium heat until thick and syrupy, about 5 minutes. You will know that the agrodolce is done with the bubbles pop louder and more vigorously. Remove from heat. Remove the candied jalapeno slices and reserve for another use.

Immediately pour hot honey agrodolce over roasted roots. Add crumbled cheese and thyme leaves. Garnish with pea shoots if available or spicy baby arugula and serve warm.