2 lbs.baby carrots (or whole carrots peeled and sliced)
2 Tbsp. Extra Virgin Olive Oil
Kosher or Sea salt to taste
Ground black pepper to taste
Preheat oven to 425 degrees. I usually give my carrots a rinse and pat dry if they are still wet (you can just use them straight from the bag if you prefer). Place carrots on a foil lined baking sheet. Drizzle olive oil over them, then sprinkle on as much salt and pepper to fit your taste. Give them a toss to make sure all the carrots has a good coating. Roast in hot oven for about 25-30 minutes (I give it a turn halfway through).
**Another variation is to add a light drizzle of honey plus a Tbsp. of Balsamic vinegar over carrots when done cooking. That kicks the flavor up a notch. It's really good so don't knock it til you try it. Here is how it looks done that way:
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