Easy Roasted Carrots

Preheat oven to 400°. Toss 2 lb. medium carrots, peeled, cut on deep diagonal into ½"-thick slices, 1 Tbsp. plus 1½ tsp. extra-virgin olive oil, and 1½ tsp. roughly chopped hearty herbs (such as fresh thyme, rosemary, or oregano) in large bowl. Sprinkle generously with kosher salt and freshly ground black pepper. Spread carrot mixture in single layer on large rimmed baking sheet; dot with 1½ Tbsp. unsalted butter, cut into pieces. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes. Editor’s note: This recipe for roasted carrots was first printed in January 2006; it has been updated for style. Head this way for more of our favorite carrot recipes →