While this recipe from Dash magazine looks too simple to be very exciting, this is a case where looks are deceiving. Even if you are just so-so on carrots, give this recipe a chance. Carrots don't usually make me feel much one way or the other, but Scott and I were scrapping for the last of this bunch!
2 lbs. carrots, peeled, ends trimmed, and halved lengthwise (Believe me: You want to make the whole 2 lbs. I made just over 1 lb., and I was sorry!)
3 T. extra-virgin olive oil
1 t. salt
1/4 t. freshly-ground black pepper
Preheat oven to 450 degrees F. In a shallow baking dish, toss the carrots in the olive oil, salt, and pepper so that the carrots are coated. Roast the carrots at 450 degrees F for 15 minutes. Reduce heat to 325 degrees F, and carefully toss the carrots in the oil again. Continue to cook at 325 degrees F until carrots are soft and browned. Voila!