Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Peel all of the carrots and place on baking sheet.
Drizzle with the extra virgin olive oil, and season with salt.
Toss the carrots around with your hands to coat everything in the olive oil and salt.
Bake in the oven for 40 minutes.
Meanwhile, heat a small skillet over medium heat and add the chopped nuts.
Toast, tossing around frequently, until nuts are fragrant and slightly brown. (About 5 minutes)
Place the nuts on a plate to cool.
With about 5 minutes left on the carrots, heat a small saucepan over medium-high heat and add the maple syrup and mustard.
Whisk until the mustard is completely mixed in and starting to bubble. Turn the heat down to medium-low and simmer until thickened (5-10 minutes), whisking frequently.
Remove the carrots from the oven and let cool slightly, then place on a serving tray or bowl.
To finish, drizzle the mustard-maple glaze over the carrots and sprinkle on the nuts. Serve warm.