3 pounds carrots trimmed to 1 inch and carrots peeled (including greens; carrots 5 inches long)
2 tablespoons olive oil
Equipment
frying pan
paper towels
oven
ziploc bags
Directions
Preheat oven to 500°F with rack in lower third.
Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
