I LOVE CARROTS. All I want to do with my day is to roast carrots—and figure out how each variety reacts to different temperatures. There is a plethora of varietals, and each has its own unique characteristics. There’s the young Nantes carrot, crunchy and sweet, that you can’t cook too long or it loses its best qualities. Then there are large white ones that need three hours in the oven before you uncover the complex aromas and tastes hidden inside. I made this dish with Parisienne carrots from La Ferme de Jacques et Diane in St. Michel-de-Napierville, Quebec. This recipe is representative of the type of plates we do at the restaurant. Simple preparations made with spectacular local ingredients. —J.W.-R.