I have roasted carrots before, typically tossing "baby carrots" into a roasting pan with some olive oil, salt and pepper. They have never been as good as these:
These deliciously sweet little carrots, from the farmers market in North Adams, were cut into smaller pieces, and cooked at a high temperature until I could see that the carrots' natural sugars were beginning to caramelize. I moved the carrots from the cookie sheet to a bowl, where I tossed them with only a tiny bit of honey. They were amazing.