2 lbs carrots, trimmed and peeled
1/2 tsp ground nutmeg
Coarse sea salt and fresh black pepper
Extra virgin olive oil
Roughly chopped parsley, for garnish (optional)
Preheat oven to 425°F.
Cut the carrots into bite-size chunks. I like to roll cut them, to expose as much surface as possible. (This video shows you how to roll cut; it's very easy.)
Place the carrots on a rimmed baking sheet. Sprinkle with nutmeg. Then, splash on some balsamic vinegar, sea salt, black pepper and olive oil (amounts aren't important, just use enough so all the vegetables will be well seasoned and coated). With your clean hands, toss everything together. Then, spread the carrots in a single layer on the baking sheet.
Roast in the oven at 425F for 25 minutes. The carrots will have crispy edges and should be cooked through on the inside.