Let me start off by saying, I really do not like carrots. I have tried them all different ways growing up and nothing appealed to me. So in an effort to get my kids to eat them, I continued to try different things. This is what I found and my kids not only love them, but I do too. The slow cooking time brings out the natural sweetness.
Start with a 5 pound bag of carrots and peel them. After cutting off both tips (throw those out or add them to your compost bin) cut the carrots into large chunks. Put them in a large pan, really polish pottery works best for this because they won’t stick and the oil you will add will allow for even cooking. If you don’t have that, use a 13 x 9 inch pan.
Dribble olive oil over them and mix to coat well. The next step is to generously coat with freshly ground black pepper and rock salt. You can use regular salt if you need to.
Roast them in the oven at 425 for an hour and 15 minutes. They will shrink so if you start off thinking that you have too much, it will reduce to be half.