Prepare the carrots by cutting the stems about 1/2  to one inch from the top. The fronds are edible too so save them for another dish or add them to your compost bin.

Wash and dry the carrots. No need to peel.

While the carrots are drying, toast the pecans.

Heat a heavy, dry skillet on high. Don't add any oil. When it's good and hot, add the pecans and shake the pan. Keep shaking until you start smelling the nut oils warming. You'll see the pecans start to brown lightly.

Put them in a bowl to cool.

Preheat the oven to 400 degrees.

Next, toss the carrots with the vinegar, salt, maple syrup and olive oil.

Lay them in a casserole dish and place in the oven. Roast for about 20 to 30 minutes.

Remove from the oven and top with the brown sugar. Reduce the heat to 350 degrees and return to the oven for another 20 to 30 minutes.

The carrots should be lightly browned and soft enough to pierce with a fork, but still have just a bit of crunch. The size of the carrots will dictate the timing, so keep an eye on them. Bigger carrots will take longer.

When they are done, remove from the oven and cover with foil to keep warm. They can be served hot or room temperature.

Just before serving, sprinkle the top with the pecans.