Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.
Peel the carrots if desired, then cut them into uniform sticks or rounds about 1 inch thick, ensuring even cooking and caramelization.
In a mixing bowl, toss the carrots with the maple syrup, olive oil, flaky sea salt, black pepper, and optional cinnamon or smoked paprika until evenly coated.
Spread the coated carrots out in a single layer on the prepared baking sheet, giving them space to roast without crowding.
Roast the carrots for about 25–30 minutes, flipping or tossing them halfway through to promote even caramelization and prevent burning.
Keep a close eye near the 20-minute mark; the edges should darken and bubble, releasing a sweet, roasted aroma.
Once the carrots are tender, deeply caramelized, and glossy, remove the baking sheet from the oven. Drizzle the optional splash of apple cider vinegar over the hot carrots for brightness.
Let the carrots rest for about 5 minutes on the baking sheet to allow the glaze to set and thicken slightly.
Transfer the carrots to a serving dish, drizzle with any remaining glaze, and sprinkle with a pinch of flaky sea salt if desired.
Enjoy the tender, caramelized carrots while warm, noting the rich smoky-sweet flavor and glossy appearance.
