- 1.5 pounds carrots, peeled and cut into sticks or diagonals
- 1 tablespoon olive oil (or avocado oil)
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cinnamon
- salt and black pepper to taste
- 2 tablespoons chopped toasted pecans
- Heat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, maple syrup, Dijon mustard, cinnamon, salt, and pepper.
- Add carrots and toss to coat evenly.
- Spread carrots in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and caramelized on the edges.
- Sprinkle with toasted pecans before serving.