Very good with changes to cooking method. A cast iron pan is a must, very small carrots (the tiny ones with the tops still attached in the market are best) and the key is to sauté them on the stovetop first until there is quite a bit of browning started. Then finished in the oven. A couple of sprigs of fresh thyme adds a nice flavor and when out of the oven, a squeeze of fresh lemon works as well. I serve on the table in the cast iron pan for a pretty, rustic presentation for dinner parties.
