I gotta remember how I did these carrots. So,

Heidelmeier's Pretty Good Roasted Carrots

Take a couple of carrots and cut them in half, then split them lengthwise. Don't peel them, you'll lose flavor and nutritive value--wash them and scrub them hard with a side towel. Using a channel knife or just a French knife if you're good, cut the cores of the carrot segments out, making grooves. Have a little bit of balsamic vinegar reducing over the fire.

Toss the carrots in a hot sautè pan with olive oil, a generous amount of Kosher salt and freshly ground black pepper. Turn the heat off and arrange them all in the pan groove side up. Brush or drizzle a bit of your reduced balsamic in the grooves, then finish stuffing them with a finely minced paste of a sweet onion, a couple of cremini mushrooms, and at least two cloves of garlic, depending on your taste. Throw a lid on it and shove it in a 350 degree oven.

When the carrots are pretty close to done (al dente), take the pan out and cover the grooves in the carrots with a bit of grated parmesan cheese, and throw it back in to finish. Serve immediately and enjoy with an entire bottle of good pinot noir. No, that is sadly not what I did.