Adapted from Anya Fernald

Makes 4 servings

Ingredients:

• 16 long, thin carrots, peeled and trimmed
• 2 tablespoons melted olive oil, or unsalted butter
• 1 teaspoon kosher salt

Preparation:

Preheat oven to 450°F. In an ovenproof skillet or cast-iron pan, toss the carrots with oil to coat, then season with salt. Transfer to oven and roast until blistered and tender, shaking the pan occasionally so carrots brown on all sides, about 25 to 40 minutes based on the thinness or thickness of the carrots. Serve hot or at room temperature.