Roasted Carrots

It's embarrassing that it's taken me three months to post a recipe as easy as this.

Roasted Carrots
From America's Test Kitchen

1.5 lbs carrots, peeled, halved crosswise, and cut length wise to make even pieces
2 T melted butter
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, 1/2 t salt, and 1/4 t pepper; toss to coat. Transfer to foil lined baking sheet and spread in single layer.
2. Cover baking baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

We love this and make it frequently.  I can't handle too many boiled carrots,  but these are fine. One note though-- don't use baby carrots, they don't taste as good.