Add the maple syrup, brown sugar, chipotle, paprika, and butter.
Mix well - it's easiest to use your hands... but messy.
Place the carrots in a single layer on the prepared baking sheet.
Bake for 15 minutes, stir well, and return to the oven.
Repeat every 15 minutes for about 45 minutes - or until the carrots are soft and "glazed".
Remove from oven.
Get that perfect caramelization!
Heat up the broiler.
Place the baking sheet back in the oven and broil until the carrots are spotted with golden brown color.
This will take about 5 minutes or maybe a bit more. Watch carefully - they burn fast.
Sprinkle with parsley, crushed red pepper, or chopped pecans and serve.
Notes
Storage:Store these maple-roasted carrots in an airtight container in the refrigerator for up to 2-3 days. You can freeze them but they will be mush when they thaw. I don't recommend it.Tips
Be sure to use real maple syrup!
While I’ve used the tiny whole carrots, you could also use big carrots instead. Just make sure to wash, peel, and cut them down into a smaller size. Your roasting time will likely change so keep an eye on them.
You can opt to use honey or dark corn syrup in place of maple syrup if you wish.