Brown Sugar Cinnamon Roasted Carrots

SERVES 2–3 · 10 MIN PREP · 30 MIN ROAST
The side dish that gets requested again. The syrup goes on in two stages, which is the whole trick — more on that below.

INGREDIENTS
• 4 large carrots, peeled and halved lengthwise (quarter any thick ones)
• 2 tbsp Brown Sugar Cinnamon syrup, divided
• 1 tbsp avocado oil
• 1⁄2 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper
• 1⁄4 cup pecan halves
• 1 tsp fresh thyme leaves

METHOD
1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the carrots with the avocado oil, 1 tbsp of the syrup, salt, and pepper until evenly coated.
3. Spread cut-side down in a single layer — that flat face against the hot pan is where the caramelization happens.
Roast 20 minutes.
4. Flip the carrots, scatter the pecans over top, and roast another 8–10 minutes, until the edges are deeply browned
and a knife slides in easily.
5. Off the heat, drizzle with the remaining 1 tbsp syrup, scatter the thyme, and toss on the pan.