I tell ya Gary, a nice beef roast with potatoes from the garden and about 4 pounds of carrots in with it along with some sliced onion, a can of beef broth and slow roasted at 300 for about 3 hours is one primo meal. Those roast carrots are worth killing for. The left over carrots warmed up in a little butter are like candy.
Carrots are the last thing I bring in from the garden. The longer they are in the ground the more natural sugar they have in them and the flavor intensifies with cold. I do love my carrots.