Cinnamon Carrots with Maple Thyme Butter

Snip tops from carrots, leaving 1/2 inch of the green tops on each carrot. Scrub carrots and peel; rinse and dry well on paper towels.

In a shallow roasting pan, toss the carrots with olive oil, the cinnamon and a pinch of salt.

Roast, uncovered, in a 400° oven for 15 to 20 minutes or just until tender, stirring occasionally.

Meanwhile, in a small mixing bowl, combine maple syrup, thyme, vinegar, and 1/4 teaspoon salt.

Remove the carrots from the oven. Add the syrup mixture, butter, and a pinch of pepper; toss to coat. Return to the oven. Roast for 4 to 5 minutes more or until the carrots are tender and nicely browned. Discard cinnamon pieces, if using.