Place a rack in the center of the oven and preheat to 425 degrees. Trim both ends of each carrot and cut in half. Split the bottom (the thinner end) in half lengthwise, and cut the top (the thicker end) into quarters lengthwise. (Essentially, you are making the whole carrot into equally sized carrot sticks.)

Place the carrot sticks onto a large baking sheet and drizzle over the olive oil. Sprinkle the carrots with salt and toss the carrots until completely and evenly coated in the olive oil and salt. Shake the carrots into a single layer and cover the baking sheet with foil.

Bake 10 minutes, then remove foil and cook 10–15 minutes more, turning the carrots once halfway through. Remove from the oven, drizzle with maple syrup and sprinkle with chopped pecans. Return the pan to the oven for an additional 5 minutes or until the carrots have reached the desired level of tenderness and the pecans are nicely toasted.

Transfer the carrots to a serving dish, scooping up the excess syrup and nuts from the roasting pan and spooning it over the carrots. Enjoy!