Sweet and savory carrots

Carrots are one of those vegetables, along with spinach and broccoli, that are fine raw but are so much easier to eat when cooked. I made up this recipe while walking home from work, enjoying the sun and warm temperatures. Great weather must be inspirational, because this turned out to be really good!

Sweet and savory carrots

1 lb baby carrots 
1 large yellow onion, chopped
2 T olive oil, plus about 1 tsp for bottom of pan
2 T pure maple syrup
1 tsp apple cider vinegar
2 cloves garlic, pressed
1/2 tsp cumin
1/2-1 tsp cinnamon
salt and pepper

Stir together all ingredients except carrots and onions. Combine carrots and onions, pour sauce mixture over veggies (go ahead and use your hands to mix it well!). Line a baking pan with foil and spread a thin layer of olive oil over the bottom. Pour in veggies and cover pan with foil. Bake at 450 degrees for 30-35 minutes, then an additional 10-15 minutes uncovered.

(Recipe by H. Farrell)