Maple Glazed Carrots

6 large carrots peeled and cut in to thick sticks, I like to use different colored carrots

2 tbsp OT olive oil of choice (Milanese Gremolata is a nice choice)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground cinnamon optional

Maple Glaze

2 tbsp maple syrup

1 tbsp OT Butter olive oil

1 tsp Dijon mustard optional

1 tsp OT apple cider vinegar, or choice balsamic

Topping

1/4 cup chopped pecans lightly toasted

Preheat oven to 425°F.

Spread carrots on a baking sheet. Drizzle with olive oil, salt, pepper, and cinnamon if using. Toss to coat. Roast for 25 minutes.

In a small bowl, whisk together maple syrup, Dijon, apple cider vinegar and butter olive oil.

Remove vegetables from the oven, pour the maple glaze over them, and toss.

Return to the oven and roast for an additional 8–10 minutes until caramelized and tender.

Sprinkle with toasted pecans before serving.