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Preheat oven to 450º F.
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Line large baking sheet with parchment paper. Lightly coat with spray. Set aside.
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Combine carrots, oil, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.
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Spread evenly on prepared baking sheet. Bake for 22 to 25 minutes, rotating pan once, or until carrots are crisp.
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While carrots are baking make glaze. Combine maple syrup, vinegar, cumin, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in small saucepan. Bring to a boil, over medium heat, stirring occasionally. Reduce heat to medium-low; gently boil for 15 to 20 minutes, or until glaze has thickened. Remove from heat.
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Pour glaze over carrots; toss gently to blend. Bake for an additional 5 to 10 minutes, or until carrots are tender-crisp, and glaze is shiny.