1½ to 2 pounds carrots, trimmed and peeled, but left whole Extra-virgin olive oil 2 tablespoons white wine vinegar or white balsamic Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, cut into small pieces 2 tablespoons honey or maple syrup ½ cup almonds, toasted and chopped, see notes Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon or so of oil, and roll the carrots to coat them. Roast in a 450 until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar. Spread them out on the baking sheet again, distribute the butter bits on top, and drizzle the honey or maple syrup over all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with almonds and serve warm.