What temperature range is often recommended for roasting carrots to balance cooking time and surface development?

Around 400°F (about 200°C)

Achieving excellent roasted carrots requires a specific thermal environment that is hot enough to encourage efficient surface drying and subsequent caramelization, yet moderate enough to allow the interior to cook thoroughly until tender without burning completely. The temperature of around 400°F (approximately 200°C) is frequently cited as achieving this ideal balance. This heat level promotes the necessary browning reactions that concentrate sweetness while providing sufficient time for the core of the carrot piece to become fork-tender. Temperatures significantly lower than this risk steaming or slow drying without sufficient caramelization, whereas much higher temperatures might cause the exterior to scorch before the interior is cooked through.