SERVES 4 TO 6
Most bagged carrots come in a variety of sizes and must be cut lengthwise for evenly cooked results. After halving the carrots crosswise, leave small (less than ½ inch in diameter) pieces whole; halve medium pieces (½- to 1-inch diameter), and quarter large pieces (over 1 inch).
1½ |
pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary (see note) |
2 |
tablespoons unsalted butter, melted |
Table salt and ground black pepper |
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a large rimmed baking sheet with parchment or aluminum foil. In a large bowl, combine the carrots with the butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer the carrots to the prepared baking sheet and spread in a single layer.
2. Cover the baking sheet tightly with foil and roast for 15 minutes. Remove the foil and continue to roast, stirring twice, until well-browned and tender, 30 to 35 minutes. Transfer to a serving platter, season with salt and pepper to taste, and serve.