Preheat the oven to 290°F (200°C) and let it warm up for about 15 minutes.
Prep the carrots
Start by washing the carrots and then peeling them.
Cut the carrots lengthwise. For the smaller carrots, cut them in halves. As for the larger ones, slice them into thirds or quarters.
Put the carrots in a bowl and toss them with vinegar and olive oil. Season with salt and black pepper. Before proceeding to the next step, ensure that all carrots are evenly coated.
Roast the carrots
Place the carrots on a roasting pan or oven-safe skillet, making sure to leave some space between each carrot to ensure even roasting. Then, slide the pan into the preheated oven.
Allow the carrots to roast for an uninterrupted 6-7 minutes on one side. Then, flip them over and continue roasting for another 6-7 minutes, or until they become caramelized on the surface and lightly charred around the edges.
Remove the carrots from the oven. Plate, sprinkle with a bit of vinegar, olive oil, sea salt, and oregano, and then serve.
Video
Notes
The carrots will roast the most evenly if you use a roasting pan with a wire rack—the kind you would if you were roasting a turkey or whole chicken.