1/2 pound carrots, peeled and sliced on a diagonal
1 tablespoon extra virgin olive oil
1/2 tablespoon butter
Preheat oven to 375 or 400 degrees (if you have a hot oven like mine,
keep it at 375, otherwise, use 400 degrees). Place the cut carrots on a
foil line baking pan. Toss the carrots with the olive oil and a little
bit of kosher salt. Toss to coat. Dot the top of the carrots with the
butter. Bake for about 45 minutes, stirring every 15.