I like roasting pretty much any vegetable at a high temperature. Browning things in a super hot oven with olive oil, garlic and herbs just works reliably well. Carrots are surprisingly good made this way, especially when they are served all on their own. The best part of these are the crispy slightly blackened edges. This give them a subtle smokiness that pairs really well with the strong flavor of rosemary. I diagonally sliced them so they would have as much surface area for browning as possible.
Rosemary Roasted Carrots
12 large carrots (sliced diagonally)
1 tbsp olive oil
1 tbsp finely chopped fresh rosemary
1 tsp garlic powder (fresh garlic will often burn)
1/2 tsp coarsely ground black pepper
1/2 tsp kosher or sea salt
Preheat the oven to 450 degrees. Line a baking sheet with foil. Peel and slice the carrots and dry off any excess moisture. Toss with the rosemary, spices and olive oil. Roast for ten minutes and use a spatula to flip them over. Check every ten minutes, for a total of about 30 minutes. The cooking time will depend of the size of your carrots, but the edges should be slightly brown and crisp.