There’s an ongoing debate in our house about the best carrot recipe. (What? We don’t have cable.) I like them roasted. My husband likes them glazed with honey and orange zest. The toddler likes them (or at least tolerates them) pureed and added to his macaroni and cheese. These roasted carrots (p. 149, The Barefoot Contessa Cookbook) made a fine side dish to the Rosemary White Bean Soup, and they added some nice color to the table that evening.