Hot side dish for any combination of meals.
- 3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
- 2 tablespoons olive oil
Preheat oven to 500°F with rack in lower third. Toss carrots with oil, ½ teaspoon salt, and ¼ 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.