Roasted Carrots

I fixed these for Easter this year and everyone gobbled them up.  I made two huge pans of them and they were all eaten up.  They are so easy and delicious!

• 12 carrots
• 3 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper, opt.

Preheat oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole.  Slice the carrots diagonally into 1 1/2-inch-thick slices.  (The carrots will get smaller while cooking, so make the slices big.)  Toss them in a bowl with the olive oil, salt and pepper.  Place on a baking sheet in one layer and roast in the oven for 20 to 30 minutes.  Serve.

Serves 6.

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