I started with just over 2 pounds of carrots, washed them, and cut off the ends, leaving the peels on. (You could leave the ends on, if you'd like, but our rabbit likes to eat them.) The recipe says to put the roasting pan across two burners, adding 3 T of olive oil, then the carrots once the oil is hot. Then you add in the carrots to brown for 10-15 minutes, turning as necessary.
At this point, I diverged from the recipe. Instead of adding butter and their recommended spices, I put salt and pepper on the carrots, then added one cup of cherry juice that I bought at Trader Joe's with no real purpose in mind. They then went into a 325 degree oven.
Verdict: Excellent. The sauce was great, as was the slow roasted texture of the carrots, plus the hazelnuts added a bit of texture.
Side note: while searching for a recipe, I also found this recipe for slow roasted carrots on coffee beans. I wanted to put a link to it here so that I'd remember for later. Last spring, we occasionally got some locally roasted coffee beans in our box; if we get them again this year, I'm going to try roasting carrots on them.