Preheat oven to 500°F.
Toss carrots with oil, salt, and pepper and spread out in a large sheet pan. Roast 20 minutes.
Reduce heat to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
2 tbsp olive oil
½ tsp salt
¼ tsp pepper