In a large bowl, toss the carrots with all the spices, salt, vanilla, and maple syrup.
32 ounces baby carrots, ¼ cup pure maple syrup, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon ground cinnamon
Transfer the mixture to a 10-inch cast iron skillet or other oven-safe dish, cover it with aluminum foil, and bake for 35 to 40 minutes or until the carrots are fork tender.
Serve hot!
Notes
*The calories listed are an approximation based on the ingredients and a ½ cup serving size. Actual calories may vary. *The dish can be stored in a sealed container in your fridge for up to two days. Serve while hot.