Roasted, glazed carrots are a staple of the holiday dinner table, but really they should be deployed throughout the year. Between keeping our Vitamin A levels up and encouraging those with a sweet tooth to eat their vegetables, this dish is a fantastic meal option, especially from July through March when our Irish carrots are in season. In this recipe we have just sprinkled them with a bit of parsley but if you prefer you can use thyme when roasting them. In place of the maple syrup we have used here, you can also opt for honey. Either way the carrots are sweet enough so use sparingly or it will become cloyingly sweet!