Basic Roasted Carrots
- 1 to 3 Tbs. extra-virgin olive oil
- 1 lb. carrots, peeled
- Fresh lemon juice (optional)
- ½ tsp. kosher salt; more to taste
- Freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. If carrots are thick, cut in half crosswise to separate the thick end from the thin end; halve the thick end lengthwise. Cut all the carrot segments crosswise into 1-inch l...