Place the carrots on a baking sheet and drizzle with the avocado oil and kosher salt. Toss to combine.
Roast the carrots for 15 minutes. In a small bowl, whisk together the melted butter and maple syrup. Drizzle the maple syrup butter mixture over the carrots and toss to combine.
Roast for an additional 5 minutes. Garnish with fresh parsley and enjoy while warm.
Store any leftover carrots in an airtight container in the fridge for up to three days.
Notes
If you don't like maple syrup you can simply leave it out. We recommend adding in some granulated or minced garlic to give the carrots another level of flavor without the maple syrup.