Preheat oven to 425 F. Line a baking sheet with parchment paper Spray parchment with non-stick spray. Distribute carrot coins on the parchment paper and add salt, cinnamon and pepper. Mix thoroughly. Redistribute carrots so that they are not piled up on top of each other (it doesn't have to be perfect).
Put carrots in the oven. Roast for 25 minutes.
While carrots are roasting, combine the ingredients for the glaze.
Remove carrots from the oven. If you are making these for a later time, this would be where you put them in the fridge after cooling for a bit on the baking sheet.
Once ready to eat, add the carrots to the glaze and stir, making sure all the carrot coins are covered in the glaze.
Carefully redistribute the carrots back on the parchment lined baking sheet, making sure that you don't just pour the mixture out. There should be some liquid left in the bowl after the carrots have been removed.
Add carrots back to 425 oven for 7 minutes. While carrots are in the oven again, add the pecans to the remaining glaze.
Take carrots out of oven and add pecans. Roast 5 minutes more.
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.