carrots are high fibre, and tricky. I always boil them, then pop them in for 10-15min at the end of the roast

A general rule for roasting root veggies and pumpkin: slice or chop to the same size so they can all cook at the same rate.
Add about a half inch of water in the base of the pan so they partially steam and then, after the water has boiled away, finish off with roasting.
Or cut into even-sized chunks and parcook (pre-steam) carrots, parsnips, turnips, beets, and/or celeriac till soft, then baste with light olive oil or butter and add to the rest of the bake in the oven for the last ten minutes.

Good cooking requires a lot of information about different foods and cooking techniques - as well as understanding nutrition and kitchen chemistry.
If you're seriously interested, take classes for beginners,
or buy a cookbook for beginners and just practice.
Once you've mastered the basics, it's easy to be creative, have great fun, enjoy the delicious results, and have a much healthier diet.

I have found that carrots are awful to try to get cooked evenly with the other food. Hahaha I have the same problem. They just are so hard they don't want to cook and get soft. They are very aggravating. I need a good lesson in that as well. Hahaha

It looks really good. But I'm like you. I can't figure out why those carrots didn't get done. The next time I cook them I'm going to steam them.

Try adding apple juice when you cook your pork

Looks delicious anyway. I like to use the small carrots and drench them in a marinade, usually its balsalmic dressing. 400 sounds too hot. I roast them slower on 350

Carrots have to steam to braise with the meat and potatoes. If you cover the roasting pan with foil next time, they will cook through. Also, your heat was too high. 350F, for one hour 20 minutes.

It may not have turned out right for you, but it sure looks good! 😊

It's missing love♥️