We oven-roast almost every vegetable on earth in our kitchen, and carrots are a favorite because roasting actually enhances their sweetness. There's not much prep work to do- I roast the carrots skin-on (I do scrub and wash them first), I don't trim the edges (the diners would do so if they wish), and I leave them whole or slice lengthwise if very thick. If made for an informal meal, I usually serve this dish on the same baking sheet it has been prepared on. I like this rustic look. In the last decade, this dish has replaced the traditional carrot Tzimmes I grew up eating on Rosh Hashana (a Jewish dish consisting of cooked carrot brazed with honey). I also serve it many times as a side dish when friends come over for a spontaneous BBQ. You'll never catch me without carrots in my fridge; they're tasty in so many ways (from snacks to cakes, soups, and salads), and they're nutritious, inexpensive, and long-lasting.
I pair the carrot with purple onion and garlic cloves (again, don't bother to peel it, make a small slit and the skin will be removed easily after roasting). Sometimes I add drained cooked chickpeas later to the pan, for the last 20 minutes of roasting. If you have some fresh thyme leaves, add them to the roasting pan too. Serve with tahini sauce for drizzling.
12 carrots, about 1/2" in width (cut them in half lengthwise if thicker than that), if using unpeeled - scrub and wash them.
2 garlic, separated into cloves, unpeeled.
Salt and pepper to taste
1/4 cup olive oil
3 Tablespoons date syrup (or maple/honey).
Preheat the oven to 425°F and line a baking sheet pan with parchment paper.
Place carrots on the prepared pan, drizzle olive oil, date syrup, salt, and pepper. Toss and arrange in a single layer on the pan.
Bake 35-40 minutes, until brown and tender.
Serve warm or at room temperature, with tahini sauce on the side.