Roasted Carrots with Maple Dijon Glaze & Toasted Pecans

(makes 4 servings)

• 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
  

1. Heat oven to 400°F and line a baking sheet with parchment paper.
2.  In a bowl, whisk together olive oil, maple syrup, Dijon mustard, cinnamon, salt, and pepper.
3.  Add carrots and toss to coat evenly.
4. Spread carrots in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and caramelized on the edges.
5. Sprinkle with toasted pecans before serving.