What common pitfall during roasting causes carrots to steam instead of roast, leading to a duller taste?

Overcrowding the pan

Roasting relies entirely on high, dry heat to facilitate the browning process known as caramelization, which is responsible for developing complex, sweet, and nutty flavors in the carrots. When too many carrot pieces are placed on the baking sheet, they trap moisture released during heating. This trapped moisture prevents the dry heat from effectively searing the exterior surface. Instead of roasting, the carrots begin to steam, which leaches out moisture and flavor, resulting in a final product that tastes noticeably duller and fails to achieve the desired concentration of natural sugars. Therefore, ensuring the carrots are spread out in a single layer allows for maximum air circulation and direct heat contact necessary for proper roasting.