2 pounds carrots, peeled (Note 1) (6 cups)

3 tablespoons olive oil

3 tablespoons tightly packed light brown sugar (Note 2)

1/2 teaspoon ground cinnamon, optional

Fine sea salt & pepper

PREP: Preheat the oven to 425 degrees F. Grab out an extra-large (21×15-inch) sheet pan.

PREP CARROTS: Peel your carrots and slice them (cutting into the carrots diagonally) into 2-inch long pieces. If your carrots are more than 1 inch thick, cut them in half lengthwise to ensure even cooking. Aim to get roughly the same length and width of carrot pieces. You should end up with about 6 cups of carrots.

TOSS: In a large bowl, whisk together the olive oil, brown sugar, cinnamon (if using), salt, and pepper (to taste; I add 1 tsp salt & 1/2 tsp pepper) until well combined.

Add the carrots to the bowl and toss well to coat with the mixture. (It’s important to do this in a bowl and not right on the sheet pan to ensure that the carrots are evenly coated.)

ROAST: Dump the coated carrots onto the sheet pan using a spatula to scrape out everything from the bowl onto the pan. Space carrots out as much as possible. Place the cut sides down to touch the tray. Roast the carrots for 15 minutes, then remove them from the oven and toss them well. Space them out again and quickly flip the cut sides down to touch the tray. Roast for another 10-15 minutes or until the carrots are nicely caramelized and tender. Remove from the oven and toss once more.

SERVE: Serve warm right out of the oven.

Notes

Note 1: For the best roasting results, use an extra-large sheet pan to give the carrots plenty of space. Overcrowding the pan can cause the carrots to steam instead of roast, resulting in soft and soggy-tasting carrots. A 15×21 inch sheet pan is recommended to ensure that there is enough room for everything to roast evenly and develop a beautiful caramelized texture.

Note 2: To ensure a well-mixed and evenly distributed sweetness make sure to use soft brown sugar. Hard or old brown sugar may not mix well, resulting in clumps and uneven sweetness.