I prefer larger, finger-like pieces, which I cut by turning the carrot and slicing off diagonal pieces, as if sharpening a pencil. Put the carrots in an iron skillet in a 350F oven and dot with butter, olive oil, salt, and pepper. When they warm up, stir cover evenly. When the carrots are half-soft, add quartered onions, parsley, or both, and stir again. When everything is soft and caramelized on the edges, squeeze an orange over the pan. Put them back in the oven until the juice is gone. Even supermarket carrots in the dead of winter are good this way.