Buy the already peeled baby carrots (tend to be sweeter) and use orange juice for the cooking liquid---only time I ever saw my "Dennis the Menace" carrot-hating godchildren eat them. Little butter doesn't hurt but not necessary--
This is exactly how I got my kid to eat them.
Kool Aid - Think before you drink.
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY
For 4 people Ingredients
455g/1lb baby carrots, preferably organic, scrubbed and left whole
1/2 tsp cumin seeds, crushed
1 handful fresh thyme leaves
4 knobs of butter
1 glass of Chardonnay
salt and freshly ground black pepper Method Preheat oven to 220c/425f/Gas 7 1 Tear off around a metre and a half or 5ft of kitchen foil and fold it in half to give you double thickness. 2 Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. 3 Fold or scrunch the foil together to seal, and cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook for longer if you've opted to use fat old carrots instead of baby ones.