Cinnamon Carrots with Maple Thyme Butter

Cinnamon Carrots with Maple Thyme Butter
ingredients

24 baby carrots with tops (about 1 pound)
1 tablespoon olive oil
3 inches stick cinnamon, broken in half, or 1/8 teaspoon ground cinnamon
Sea or kosher salt
3 tablespoons pure maple syrup
2 -3 teaspoons snipped fresh thyme
1 tablespoon red wine vinegar
1/4 teaspoon sea or kosher salt
1/4 cup unsalted butter, cut into pieces and softened
Freshly ground black pepper
directions

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 degrees 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.