Ingredients

• 3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 500°F with rack in lower third.
2. 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.