Preheat the oven to 425. Slice or quarter carrots into similar sizes. Drop in an oven safe pan and pour in bacon fat (or olive oil). You want the fat to come up about a quarter of an inch from the bottom of the pan. Sprinkle in the garlic, making sure to make sure most of it is submerged in the liquid. Roast in the oven for 35 to 40 minutes, until the garlic is brown and the carrots are fork tender.
Remove from the pan and place on a platter. Add the sage to the leftover bacon fat and return to the oven for 1 to 2 minutes, until translucent. Drain on a paper towel.
Top with shredded parmesan, carrot tops, fried sage and edible flowers for some color. Enjoy!