Roasting carrots wins over haters

Carrots — what’s not to love?! Our household eats a lot of them, mostly raw, cold from the fridge, as orange as anything besides an actual orange can be, and always faultlessly crunchy.

The fall-crop carrots from farmers markets around this time of year taste especially sweet and bright as the days shorten and darken, but to be honest, we’ll also engulf bagged carrots from the grocery store (including those stubby ones clearly milled down from larger specimens). We’re ecumenical about accompaniments as well: carrots with hummus or blue cheese dressing, carrots shredded in a salad, carrots left in some leftover pickle brine for a while — all excellent, along with the atavistic Bugs Bunny joy of just eating a plain carrot.

Cooked carrots, however, have been contentious. One person’s childh