Roasted Heirloom Carrots:
1-2 bunches of baby carrots, stems trimmed but left on
salt and pepper
1 tbsp brown sugar
Preheat oven to 425 F.
oven proof dish. Drizzle with some olive oil, salt and pepper. Toss to coat. Sprinkle the brown sugar on top and bake in the oven for 20ish minutes (depending on the size of your carrots, mine were little).