Instructions

• Preheat the oven to 390°F (200°C) and position a rack in the center.
• Take the 12 peeled carrots and, on a cutting board, cut them on the diagonal into pieces about 2" (5 cm) long. Cut any particularly thick pieces in half so all pieces are roughly the same size.
• Strip the leaves from 4 sprigs rosemary into a roasting tin. Add 2 tablespoons olive oil to the tin and stir or swirl to coat the tin and rosemary leaves.
• Add the prepared carrots to the roasting tin. Sprinkle 1 teaspoon salt and ½ teaspoon pepper over the carrots. Use your hands or tongs to toss the carrots so they are evenly coated with the oil and rosemary, then spread them out in a single layer.
• Roast the carrots in the preheated oven for 30 minutes, or until a knife easily pierces the carrots and they are tender.
• Remove the tin from the oven and drizzle 2 tablespoons maple syrup evenly over the carrots. Toss gently to coat, or turn the pieces so the syrup is distributed.
• Return the carrots to the oven and roast for 5 more minutes, or until the syrup is sticky and the edges have a slight char.
• Remove from the oven and serve immediately.