Peel and wash carrots. On a large rimmed baking sheet, toss carrots with olive oil, thyme, salt and pepper. Roast for 10 minutes.
In a small saucepan, bring the coffee, balsamic vinegar and Steen’s to a boil. Cook until the glaze is reduced to approximately half, about 5 minutes.
Remove the carrots from the oven. Pour on the glaze, tossing to coat. Return the carrots to the oven and cook for an additional 10-12 minutes, tossing once halfway through. Carrots are done when they are tender, but not yet completely soft.