Place the carrots and other ingredients into a medium-sized bowl and toss to coat.
Arrange the carrots in a single layer on the baking sheet.
Bake at 425° for a total of 20 minutes, stirring and turning after 15 minutes.
Remove from oven and sprinkle with fresh Cilantro
Notes
Choose the Right Carrots: Fresh, young carrots usually have the best flavor. Larger carrots can also be used, but they may need to be peeled and cut into smaller, evenly sized-pieces to ensure uniform cooking.Properly Prep the Carrots: Clean the carrots well to remove any dirt. If the carrots are small and young, you might not need to peel them. For larger carrots, peeling can remove the bitter outer skin.Cut Evenly: If you're cutting your carrots, try to make the pieces as uniform as possible to ensure they roast at the same rate.Use High Heat: Roasting at a higher oven temperature (around 425°F/220°C) will help to caramelize the outside of the carrots and bring out their natural sweetness.Don't Overcrowd the Pan: Ensure the carrots are spread out on your baking sheet. Overcrowding can cause the carrots to steam instead of roast, preventing that desired caramelization.Season Well: Don't be shy with the seasonings. Salt and pepper are a must, but consider adding herbs like rosemary or thyme, or spices like cumin or paprika, for a flavor boost. A drizzle of honey or a sprinkle of brown sugar can also help enhance the natural sweetness of the carrots.Use Enough Oil: Toss the carrots in enough oil to coat them well. This will help them roast evenly and prevent them from drying out.Test for Doneness: Carrots should be tender and slightly caramelized when done. Use a fork to check if they're tender, and keep an eye out for the edges to start turning golden brown.