2. Peel the carrots and cut off the very tip and very end.
3. You want to make sure that you cut them into slices that are similar. I generally cut them in half and then slice the top half in half lengthwise.
4. Line two large baking sheets with tin foil and spray the pans generously with cooking spray. Place the carrots out evenly over the pans and spray them generously with cooking spray. (No need to use oil).
5. Pop the pans in the oven and roast for about 20 minutes, or until blackened on one side. Give them a stir, spray with cooking spray again and cook for an additional 5 minutes or until the carrots are tender on the inside.
6. Sprinkle with salt and pepper, add a small pat or two of butter, toss and serve.
They are super good reheated as well. I usually make a batch at the beginning of the week so I have some leftovers to pull out for lunch or dinner later on busy days.