I first saw this recipe on Marsha's blog Panda Cake, and it has become a favorite. The recipe comes from Jamie Oliver's cookbook Cook With Jamie. I enjoy his cooking style, in particular his sense of measurement.
--1 lb young bunched Carrots, washed and scrubbed
--Herb or Red Wine Vinegar
--Freshly-ground Black Pepper
--A few sprigs of Fresh Thyme
--3 cloves of Garlic, crushed
Preheat oven to 400 degrees Fahrenheit. Toss the carrots with "a good glug" of olive oil, "a splash" of vinegar, salt, pepper, the thyme sprigs and the garlic cloves. Place in a roasting pan, cover tightly with foil and cook for 30 to 40 minutes, until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and carmelized nicely.