1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces

2 tablespoons unsalted butter, melted

Table salt and ground black pepper

Heat oven to 425° F.

In a bowl, toss together carrots, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Line a rimmed baking sheet with parchment paper. Arrange carrots in an even layer on top of parchment, then tightly cover the whole pan with aluminum foil.Bake for 15 minutes.

Take pan out of oven, remove foil, and return pan to oven for another 30-35 minutes, or until the carrots are lightly browned. Stir twice during cooking time.Season with more salt and pepper if desired, and then serve