Roasted Carrots
['3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled', '2 tablespoons olive oil']
Preheat oven to 500°F with rack in lower third.
Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
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