Roasted Carrots

Preheat oven to 400ºF.

Scrub carrots and dry well; peel if desired. Arrange carrots in a single layer, well spaced on a baking sheet. If you are roasting other veggies, make sure they are cut to the same size for even cooking.

Drizzle with oil, turning to coat all over. Sprinkle with salt and pepper.

Tightly cover pan with foil. Bake for 10 minutes. Uncover and return pan to oven and bake an additional 18 minutes or until carrots are tender, turning once.

Recipe and method from Cooking Light January/February 2016.