Step 1

Preheat oven to 400 F.

Step 2

PREPARE THE CARROTS: If not peeling carrots, wash and trim them well. If you want to keep the greens on, use a paring knife to scrape in an around where the carrot joins the greens. Then, if you like, peel the carrots from the trimmed part all the way to the tip. Cut larger carrots in half lengthwise, or even into quarters.

Step 3

Place the prepared carrots in a glass baking dish or bowl.

Step 4

Put all the vinaigrette ingredients (oil, balsamic vinegar, maple syrup, Dijon Mustard, salt, and pepper) in a small jar. Screw the lid on and shake the contents well.

Step 5

Pour the vinaigrette over the carrots and massage them well so they are coated.

Step 6

Pour the carrots onto the baking sheet and bake for 30-40 minutes. Less time for just roasted or more time for more caramelized carrots. Flip them over halfway through, if you like.

Step 7

Remove carrots from oven, arrange on a plate and scatter sea salt or finishing salt and chopped fresh parsley over top.