In my experience growing up, carrots were served two ways: raw, sliced and served on a green salad, or cut into chunks and boiled to hospital food mush. I loved the former, but despised the latter, and so for years, I figured all forms of cooked carrots were, well, just gross.
Then along came roasting, or at least along came my discovery of it. Roasting any vegetable is one of the greatest ways to bring out its earthy sweetness, but roasting carrots is especially effective. Carrots go from being a pleasantly flavorful raw snack, to being a deeply sweet and elegant veggie side dish.
There is, however, a trick to getting roasted carrots right.