Slice carrots in half lengthways and place on a large baking sheet.
Mix olive oil and maple syrup together in a small bowl, and brush over carrots to coat them.
Sprinkle over salt and cayenne. (Optionally add rosemary sprigs to baking sheet between carrot halves, if using.)
Bake in oven for 25 minutes until carrots are tender, flipping once halfway through.
Serve on a large plate, decorated with chopped parsley if desired.
Notes
Carrots - Use large carrots so they don't shrivel up in the oven. Maple Syrup - I recommend dark maple syrup for extra flavour.Cayenne Pepper - Optional, but adds a hint of heat.Rosemary & parsley - Both optional, rosemary adds flavour in the oven and chopped parsley a pop of colour to the finished dish.