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Preheat oven to 400°F. 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 oil, cinnamon and a pinch of salt.
Roast, uncovered, for 15 to 20 minutes or just until tender, stirring occasionally.
Meanwhile, in a small mixing bowl, combine maple syrup, thyme, vinegar and the remaining 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.