Roasted Carrots

I love the carrots at Charleston's. They are delicious. For a couple of years, I've been trying to make a close match at home, by trial-and-error (and at my family's expense). I really love carrots and have tried really hard to get them into our meal rotation semi-often, but I just haven't had luck fixing them a way that I really like. 

Steamed carrots are ok, but I reserve those for after-church-crockpot-roast/potatoes/carrots lunch at my parents' house, and Tyler is not a big fan anyway. I've read several copycat recipes for the Charleston's carrots, but they are always complicated and I am one for very simple recipes. Several of the "copycat" recipes suggest cooking the carrots on the stove top and I don't feel like that yields the same semi-crunchy results. I finally just came up with my own recipe by trial-and-error (lots of error) and I'm happy to share it because they were really great (finally).

Ingredients:
1 small bag of carrots
2 T olive oil
1 1/2 T brown sugar - use less, or none to make a more healthy recipe ;)
1/2 tsp. fine sea salt
course ground pepper

Instructions:
Peel the carrots and cut into large bite-size chunks. Mix the oil and sugar and toss the carrots to coat, and put them in a baking dish. Sprinkle the salt and pepper over the carrots (using course pepper is key). Bake at 425 degrees for 35 minutes.

I'd love to know what you think if you try them.