Begin by reducing the apple cider. Pour the apple cider into a small saucepan, along with the pure maple syrup, cinnamon, and rosemary. Heat to medium-high and bring to a full boil. Continue boiling and whisking occasionally until mixture reduces to about ⅔ its original volume - this should take about 5 to 8 minutes.

Once the cider has reduced, whisk in the avocado oil and sea salt.

Preheat the oven to 400 degrees F. Peel and chop the carrots and spread them on a large baking sheet.

Pour the glaze mixture over the carrots. Use your hands to toss everything together to ensure everything is well-coated in the glaze.

Bake 15 minutes, stir, then bake an additional 10 to 15 minutes, until carrots are golden brown and cooked through.

About 3 to 5 minutes before the carrots have finished roasting, add the raw pumpkin seeds to allow them to roast as well.

Serve roasted carrots alongside your favorite entrees and enjoy!