2 pounds carrots
2 tablespoons olive oil
sea salt and fresh ground pepper
Preheat oven to 425. Peel and chop carrots into 2-3 inch slices.
OR use baby carrots, rinse and place in the pan.
Place in a baking dish and toss with olive oil, salt and pepper. Cook for 45 minutes or until carrots turn brown and look crisp.