Place water in a pot, add steamer basket, and bring to a boil. Add carrots, cover, reduce heat to medium, and cook for 10-15 minutes. It should be easily pierce-able with a fork.
Steam roast
Add carrots to a baking pan, toss with oil and seasoning(s) of choice. It's ok if they overlap a little bit. It will create more steam resulting in softer carrots.
COVER with baking mat, and roast at 425°F for 15-20 minutes, until fork tender.
Notes
To store: Transfer to an airtight container and keep in the fridge for up to 5 days. Since they're very soft in texture, I don't recommend freezing them.