For our first garden, we overplanted the carrots. The carrots we pulled were either globes or very small. Turns out, small carrots are pretty delicious. Our favorite preparation is simply roasted. The closest that I can leave them to how we found them, the better.
1 bunch of small carrots
Preheat oven to 350. Scrub carrots. Remove the bushy parts of the carrot tops. Leave an inch or two of the green on. Toss carrots in 1 tbsp of olive oil, a healthy pinch of salt and freshly ground pepper. Roast on a cookie sheet for 30 minutes or until tender, making sure not to crowd the carrots. Enjoy every bite. Even the tops!