Maple-Balsamic Glazed Carrots with Pecans

1.Preheat your oven to 400°F (200°C).

2.In a large mixing bowl, combine the baby carrots with olive oil, salt, and black pepper. Toss until the carrots are evenly coated.

3.Spread the carrots in a single layer on a baking sheet lined with parchment paper.

4.Roast the carrots in the preheated oven for 20 minutes, or until they are tender and starting to caramelize, tossing halfway through for even cooking.

5.While the carrots are roasting, prepare the glaze by mixing maple syrup and balsamic vinegar in a small saucepan over medium heat. Bring to a gentle simmer and cook for about 3-4 minutes, or until slightly thickened. Remove from heat.

6.Once the carrots are done roasting, drizzle the maple-balsamic glaze over them and toss to coat evenly. Return the carrots to the oven for an additional 5 minutes to allow the glaze to set.

7.Meanwhile, toast the chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until fragrant and lightly browned.

8.Remove the glazed carrots from the oven and transfer them to a serving dish. Sprinkle the toasted pecans and fresh thyme leaves on top for garnish. Serve warm.