So this is super easy.  I found the multi-colored carrots at the Summit farmer’s market.  Simply set your oven to 375 degrees.  Wash and dry your carrots and place on a baking sheet.  Drizzle a bit of olive oil and sprinkle with sea salt and freshly ground pepper.  Roast the carrots for 20 minutes, turn the carrots in the pan, add diced shallots, and return to roast another 5 minutes.  Remove from oven.

Toast the walnuts and place carrots and shallots on a platter.  Add the toasted walnuts.  Sprinkle a few golden raisins across the top.  Add a bit of crunchy, flaky sea salt (I used sel gris), and drizzle a little more olive oil over the top of the entire thing.  Serve while warm.

Super easy, fresh, and very good!