Although they weren't very big, they were super sweet. It was hard not to eat too many of them raw while I cleaning them off!
As usual, I wanted to cook them simply in order to bring out the natural sweetness of the carrots themselves. And again, since that was (and usually is :) my objective, I simply roasted them. Here's a great, easy way to do it:
Herb and Honey Roasted Baby Carrots
1 pound baby carrots, scrubbed clean
1 teaspoon chopped fresh thyme or rosemary leaves (I used a mixture of both)
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil or butter, melted
1 tablespoon honey (preferably local honey)
Preheat oven to 425F. Lightly oil a baking sheet large enough to hold the carrots in a single layer.
Arrange the carrots in a single layer in the pan. Sprinkle the thyme or rosemary and salt and pepper to taste over the carrots. Drizzle the oil over the carrots and roll/toss evenly to coat.
Roast for 15-20 minutes, until the carrots are mostly tender when pierced with a fork, stirring or shaking the pan occasionally for even cooking. Drizzle with the honey.
Return to oven for another 5-8 minutes to fishing roasting. Watch carefully and do not let the carrots burn (which I almost did because I was sitting on the back patio with wonderful husband enjoying the pups and a glass of wine :-}