Preheat the oven: Set to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.

Prep the carrots: Peel and cut into similar sizes—sticks or 1/2-inch coins. Even sizes help them roast evenly.

Season: In a bowl, toss carrots with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using, add a pinch of cinnamon or smoked paprika.

Arrange on the sheet: Spread carrots in a single layer with a bit of space between pieces. Overcrowding leads to steaming, not roasting.

Roast: Bake 20 minutes. Stir or flip the carrots and roast another 10–15 minutes, until the edges are caramelized and the centers are tender when pierced with a fork.

Toast the pecans: While the carrots roast, add chopped pecans to a dry skillet over medium heat. Toast 3–4 minutes, stirring often, until fragrant and slightly darkened. Remove from heat.

Finish the glaze: In a small bowl, mix 1 tablespoon maple syrup with 1–2 teaspoons apple cider vinegar or lemon juice. This quick glaze brings a bright finish.

Toss to coat: Transfer hot carrots to a serving bowl. Add toasted pecans and drizzle with the maple-vinegar mix. Toss gently to coat.

Garnish and serve: Sprinkle with chopped fresh thyme or parsley and a pinch of flaky sea salt, if you like. Serve warm.