Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to keep things tidy.
Peel the carrots if desired, then slice them into uniform sticks about 1/2 inch thick to promote even roasting.
Place the sliced carrots in a mixing bowl, then drizzle with olive oil. Toss them well to coat each piece evenly, ensuring they won’t stick during roasting.
Spread the carrots out in a single layer on the prepared baking sheet, giving them space so they caramelize nicely without steaming.
Roast in the oven for about 20 minutes, until the edges start to blister and turn golden brown, filling your kitchen with a warm, sweet aroma.
While the carrots roast, pour the maple syrup into a small saucepan and gently warm it over low heat until it becomes more fluid and glossy, about 2-3 minutes. You can add a pinch of smoked paprika here if you like a smoky flavor.
Once the initial roasting time is up, remove the baking sheet from the oven and drizzle the warm maple syrup evenly over the carrots, coating each piece in the glossy glaze.
Return the baking sheet to the oven and roast for an additional 10-15 minutes, until the edges are deeply caramelized and the carrots are tender when pierced with a fork.
Once done, remove the carrots from the oven and transfer them to a serving platter. Let them rest for 5 minutes so the glaze can set and become slightly sticky.
Sprinkle with a pinch of flaky sea salt and freshly cracked black pepper. Serve warm or at room temperature, enjoying the tender interior and caramelized exterior.
