1. Preheat the oven to 400 degrees F. You should line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Go ahead and peel your carrots and cut them on the diagonal so that each piece is approximately 12 inches thick at the widest point.
3. Then proceed to arrange the carrots on a baking pan, then add the olive oil, salt, and pepper to taste.
4. You can toss the carrots in the oil and seasonings until they are gently coated.
5. Make a single layer of them, then roast the carrots for 25 to 40 minutes – stirring midway – until caramelized on the edges and easily pierced with a fork. Notably, Heirloom carrots can be roasted in as little as 25 minutes, but normal carrots are denser and take 35 to 40 minutes to roast.
6. If you like, you can sprinkle fresh herbs over the cooked carrots.
7. The warm carrots can be served straight off the sheet pan or in a serving dish.
8. Notably, carrots can be stored in the refrigerator, covered and chilled, for 3 to 4 days. Before serving, gently reheat

If you want to make the honey butter version, you should melt the butter in your smallest saucepan over medium heat when the carrots are almost done roasting.

Cover the pan to avoid splatters and continue cooking, rotating the pan regularly, for about 2 minutes, until golden flecks appear at the bottom. Take the pan off the heat and add the honey. When the carrots are done, drizzle with the mixture and toss to coat.

You can watch this video recipe to know how to prepare and cook fresh beets from the garden.