We've found that our royal purple and yellow carrots are perfect when roasted - even better than raw.
-1.5 tablespoons olive oil
-3/4 teaspoon sea salt
-1/4 teaspoon fresh-ground pepper
-Minced dill or parsley (or carrot greens!), to taste
"Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve."
Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook, 1999.