The wind was up at the stall. The vendor who had these tied the tops with wire instead of twine.
Serves 2 to 4.
a good bunch of carrots, tops on olive oil salt red wine vinegar
Heat the oven to 425°F. Cut the carrots into even pieces, halved lengthwise if they are thin, quartered if thick. Remove the tops and save them for something else.
Coat the carrots in olive oil and salt. Spread them on a sheet pan in a single layer with room between them. Crowded carrots steam instead of roast.
Roast for 30 to 35 minutes. They are done when the cut sides are dark at the edges and the centers give without resistance. Turn them once halfway through if one side seems ahead of the other.
When the pan comes out of the oven, a splash of vinegar goes over everything while they are still hot. Let it sit a moment before serving.