All you do, for the most delicious carrots, perfect for the Sunday roast is: peel and slice your carrots and place in a small saucepan on high heat. Lob a knob of butter in and only just cover with already boiling water and season. Bubble away furiously until the water has evaporated and you are left with perfectly cooked carrots, slicked with a glistening lick of butter. You will never throw carrots into a vat of boiling water again. To accompany a roast chook, throw a little chopped tarragon in too.
I also went a bit mental and roasted celariac with the potatoes this sunday, and FYI, that was good too.