Preheat oven to 350ºF.
If carrots are very thick, use a batonnet cut for a faster roasting time. If they are medium to thin leave them whole.
Place carrots into medium-sized skillet, pour broth, salt, pepper, garlic cloves, and ghee over carrots.
Roast for 45-60 minutes, until tender with a slight bite remaining in the carrots. Toss halfway through to ensure even cooking. The broth should reduce and start to become thick.