Maple Roasted Carrots

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easier cleanup.

Wash and peel the carrots, and slice them on a diagonal into 1½ inch pieces, trying to keep the pieces about the same size so they cook evenly.

Add the carrots to a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then season with ¾ teaspoon of salt and ½ teaspoon of black pepper. Toss until every piece is lightly coated.

Spread the carrots out in a single layer on the prepared baking sheet, leaving a little space between each piece. If the pan looks crowded, divide the carrots between two pans.

Roast for 18 to 22 minutes, stirring once halfway through, or until the carrots are just tender and starting to brown on the bottoms.

Remove the pan from the oven and drizzle the carrots with maple syrup. Gently toss right on the pan to coat, then return them to the oven for 4 to 6 minutes more, or until the carrots are caramelized and fork tender.

Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm.