Platina:
Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar and
a bit of wine; scatter a few mild herbs on the top.

Rumpolt:
"182. Take white roots (parsnips or turnips)/ dice them nicely/ and roast them in  hot butter/ pour beef broth/ that is lightly salted/ over it/ set it on [the fire]/ and let it cook down/ so that  you get a little broth. You may put thereunder mutton/ that is cooked/ and browned on a spit/ or may serve it without meat/ so it is on both ways good. Or you may cook it with the roots/ so it gets nicely brown/ good and well tasting.
183. You can also prepare and roast the yellow roots [carrots]/ be they small or large cut/ also with beef broth/ take meat under it or not."

25 lbs baby carrots
1 1/4 lb butter
grape juice & olive oil

1. Rinse the carrots.
2. Cut up the butter into the bottom of the pans (one 1/4 lb per 5 lbs carrots)
3. Add carrots
4. Roast, stirring occasionally, until tender
5. before serving, sprinkle with grape juice and oil.