Carrots or Candy?

If you had to choose whether to eat carrots or candy, what would you pick? Well, now you don't have to choose because these carrots are as sweet as candy! And the bonus is that they are beyond simple to make!

Please ignore the crockpot potatoes that look awful (they weren't awful but they look awful). 

Candy Carrots
carrots- as many or as few as you need to feed your army or yourself
olive oil- just enough to moisten the carrots
kosher salt- a sprinkle or two
Place an oven rack in the center of your oven and preheat the oven using the broiler function. Peel as many carrots as you need (actually, you will need more than you think because people will taste these and then take three times more than you expected). Julienne slice the carrots into even pieces. I usually cut it in half horizontally, or thirds if it is a particularly long carrot, and then slice it into small pieces vertically. Drizzle a couple of teaspoons of olive oil into a gallon-sized ziplock bag. Add the carrot sticks and shake or massage the bag to distribute the oil onto the carrots. Spray a cookie sheet with non-stick spray and spread the carrots onto the cookie sheet in a single layer. Lightly sprinkle the carrots with a little kosher salt. Place cookie sheet into the oven and cook the carrots until tender, about 15-20 minutes, depending on how large or small you cut your carrots. Take a peak at them about halfway through the cooking time and give them a little shake. You can even take them out and flip them over, but I don't find it necessary to do that. When the carrots are tender (just pull one out and test it!), remove them from the oven and serve immediately. You're going to wish you'd cooked more. I promise.