- Preheat your oven to 375ºF and place the carrots on a rimmed baking sheet or large casserole dish. Tuck in the sprigs of rosemary and set aside.
- In a small bowl, whisk together the cinnamon, brown sugar, maple syrup, and butter and pour over the carrots. Season with salt and a good amount of pepper and pour the orange juice over the carrots. Roast the carrots for 28 to 32 minutes or until a little golden and tender, tossing well about halfway through.
- Serve warm scattered with fresh parsley
*For this recipe, use carrots that you get in a bundle with the greens still attached as opposed to the ones in a bag. They are typically smaller, sweeter, and just look nicer.