Critical to your success is to select carrots that are dry. Those from the top of the stack in your market are often water logged. This will prevent caramelization and excess water makes them mealy. Toss the carrots in olive oil and salt and place in a broiler pan in the middle of your oven set to 475˚F. Spread your carrots in a single layer and roast for 20 minutes tossing the carrots two or three times until the carrots are brown and tender.