- 1 pound carrots, cut into 1 1⁄2-inch pieces
- 1 lemon, sliced
- 2 tablespoons olive oil
- kosher salt and black pepper
- Heat oven to 425° F. Toss the carrots, lemon, oil, ¾ teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender, 18 to 20 minutes.