People don’t roast carrots enough. And by “people”, I mean me. It’s so simple. Quarter the carrots, put on a baking tray, drizzle with olive oil, sprinkle with salt and roast in a hot oven for 45 mins or so, shaking to move them about every now and again. They’re so sweet and sticky with their own sugar you could almost eat them for dessert.
If you want to add some herbs, thyme is particularly good. Just scatter it among the carrots.