24 young (about 6-inch long) carrots 6 tablespoons olive oil Kosher salt, freshly ground pepper 2 tablespoons chopped parsley

Step 1 Heat the oven to 400 degrees. Wash and trim the carrots. Peeling is optional. If the carrots are baby size, leave them whole. Cut larger carrots into chunks or thick slices (carrots shrink when cooking).

Step 2 On a foil-lined baking sheet, toss the carrots with the olive oil. Arrange the carrots in a single layer and sprinkle with salt and pepper.

Step 3Roast uncovered until tender when pierced with a knife, about 20 minutes (depending on the size of the pieces), shaking the pan occasionally to turn the carrots.

Step 4Sprinkle with the chopped parsley and serve.

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