Oh the carrots in the recipes. . . so good. Not to say that the pork wasn’t good, but the carrots. . . they were the stars of this dish. It should be noted that they definitely do not need to be roasted as long as the recipe calls for. The carrots probably need about 10 minutes more than the pork (depending on how small you cut them), which you can let happen while the pork is resting and you’re slicing it up. You just want a little bit of caramelization and you’re golden (pun intended). I do not recommend using bagged baby carrots as they are dipped in bleach to preserve their color longer. Yum. We all need some extra bleach in our diets, right? (Stupid processed foods that we don’t even realize are processed.) That and baby carrots are really grown up carrots just shaved down to a cute size. Unnecessary waste of carrot much? I think so.