Start by preheating your oven to 425°F (220°C). This high temperature will help to caramelize the carrots and bring out their natural sweetness.

Wash and peel the carrots. If they’re large, you can cut them into halves or quarters lengthwise to ensure even cooking. Smaller carrots can remain whole for a more rustic presentation.

In a large bowl, combine avocado oil, aged balsamic vinegar, ground cinnamon, smoked paprika, sea salt, black pepper, ghee or melted butter, and maple syrup. Whisk it all together until nicely blended and fragrant.

Add the carrots to the bowl and toss them in the mixture. Ensure they’re evenly coated. It’s fun to get your hands in there and feel the textures. The colors of the carrots absorbing the flavors are just inviting.

Spread the carrots evenly on a baking sheet lined with parchment paper. Give them a little space; you want them to roast, not steam. Place them in the oven.

Bake for about 25 to 30 minutes. Halfway through, it's a good idea to stir them or flip them for even caramelization. You can also brush them with the pan juices for added flavor.

Once they’re tender and caramelized, take them out and sprinkle chopped fresh thyme over the carrots for that final burst of flavor.

These carrots are best served hot. You can pile them high on a serving platter and sprinkle a pinch of sea salt for that finishing touch. Enjoy!