Three words about roasting carrots:
JUST DO EEET!
Even though I am obsessed with roasting all manner of vegetables I have never roasted carrots. All that changed Monday night. I had a bunch of sweet, new carrots.
I sliced them lengthwise (so pretty), laid them on a baking pan cut side down, with about a tablespoon of olive oil. Roasted at 350 degrees for about 20 minutes (or as long as it takes to give a baby a bath in the kitchen sink) until they were slightly browned on the cut side.
Then I sprinkled the carrots with lemon juice, salt and a little parsley.
Delicious, cheap and fast. And tasted great hot or cold.