Preheat oven to 375°F. Line a baking sheet with parchment paper. 

Simmer carrots for 10 minutes, until softened. Transfer to a cutting board to cool.

Pulse anchos, red peppers, garlic, crushed red pepper, evoo, lemon juice, salt, and pepper in a blender until smooth.

Place carrots on a cutting board with a wooden spoon on either side. Make cuts ¼ inch apart, and as far down as the wooden spoons will allow.

Rub carrots generously with evoo and salt and pepper. 

Roast carrots at 375°F for 20 minutes. Brush with more evoo and generously spoon sauce over carrots. Roast 20 minutes more, or until carrots are crispy and brown.

Serve carrots with poultry, meats, fish, or vegetable dishes.