Preheat the oven to 400° F. Remove the top of the carrots, scrub the carots well, no need to peel the carrots.

Cut the carrots into 3 inch pieces on a bias cut, for the thick part of the carrot closer to the top you need to cut those sections in half length wise, then into a bias cut. We are looking for a uniform size. In a large bowl mix the carrots with the cinnamon, ginger, salt, red chili flakes and 1 Tbsp of extra virgin olive oil.

Heat a large sauce pan over medium high heat. Add 1 Tbsp of extra virgin olive oil, add seasoned carrots, spread the carrots out in a single layer so that the carrots can get some color and start roasting. If you do not have a large enough pan you can do this in batches. Once the carrots have started to get some color add the vegan butter if you cooked the carrots in batches combine all of the carrots. Add the maple syrup and brown sugar, stir to combine.

Place the carrots in the oven cooking for about 25 -30 minutes, the maple syrup should be reduced and coating the carrots. Add the apple cider vinegar, toss to coat. Season to taste if needed and finish with chopped chive.