These carrots @arielgweiner were roasted in my wood- fired oven but they can easily be done in the oven and also on the stovetop. For the oven, take peeled young carrot (leave on some green stems) and use a knife to make a vertical slit in their thickest part- just to help them cook evenly. Place in an oven-safe pan and add some water to reach 1/4 up the depth of carrots. Sprinkle with a little sugar and kosher salt (shimmy the pan to help distribute) then place some knobs of butter around and cover with foil. Pierce foil with skewer in a few places and place in preheated 450f 20 minutes. Uncover and roast toll liquid evaporates (syrupy) and carrots are caramelized. On the stove: same set up but in a heavy bottomed skillet. Bring water to boil and cover pot. Cook at brisk summer till carrots are just tender. Uncover and raise heat. Cook till caramelized-in both instances, initial cooking times will depend on the girth of carrots.
Delicious
You are enough.
How to feed your sourdough starter right!
Disappointment
How Religious are You?
Some foods to always have prepared and ready.