They keep for a long time in the fridge, filling, and inexpensive. For a quick weeknight side dish, this recipe works great.

Remove them from the oven and garnish them with fresh herbs like rosemary, parsley or thyme. Sprinkle with parmesan cheese.

Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.