Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to keep things tidy and ensure easy cleanup.
Peel the carrots if you prefer a smoother look, or leave the skins on for a rustic feel. Cut them into uniform 2-3 inch sticks—this helps them cook evenly and develop a nice caramelized exterior.
In a large mixing bowl, toss the carrot sticks with the olive oil until they’re evenly coated. Add a pinch of flaky sea salt and a generous crack of black pepper to season.
Drizzle the maple syrup over the carrots, then toss again so each piece gets a glossy, sticky coat that will caramelize beautifully in the oven.
Spread the coated carrots out in a single layer on the prepared baking sheet, giving each piece some space to roast rather than steam.
Place the tray in the oven and roast for about 25-30 minutes. Turn the carrots once halfway through so they caramelize evenly and develop a deep amber color with slightly crispy edges.
Check for doneness by piercing a carrot stick with a fork; it should slide in easily, and the edges should be beautifully caramelized and sticky.
Remove the carrots from the oven and let them rest for a couple of minutes. Drizzle a splash of apple cider vinegar over them to brighten the flavors and finish with a sprinkle of flaky sea salt.
Transfer the carrots to a serving dish, and enjoy while warm. The exterior should be glossy and caramelized, with tender, flavorful insides.
