Roasted Carrots

1. Adjust oven rack to middle position and heat oven to 425 degrees. Cut the carrots in half crosswise, then into halves or quarters lengthwise if necessary to create uniformly sized pieces. In large bowl, combine carrots with butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
2. Cover 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.

ROASTED CARROTS AND FENNEL WITH TOASTED ALMONDS AND LEMON
Reduce amount of carrots to 1 pound. Add 1 small fennel bulb, stalks discarded, halved, cored, and sliced 1⁄2 inch thick, to bowl with carrots and roast as directed. Toss vegetables with 1⁄4 cup toasted sliced almonds, 2 teaspoons chopped fresh parsley, and 1 teaspoon lemon juice before serving.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY
Reduce amount of carrots to 1 pound. Add 8 ounces peeled parsnips and 1 teaspoon chopped fresh rosemary to bowl with carrots and roast as directed. Toss vegetables with 2 teaspoons chopped fresh parsley before serving.

ROASTED CARROTS AND SHALLOTS WITH LEMON AND THYME
Reduce amount of carrots to 1 pound. Add 6 shallots, peeled and halved lengthwise, and 1 teaspoon chopped fresh thyme to bowl with carrots and roast as directed. Toss vegetables with 1 teaspoon lemon juice before serving.