1. Leave carrots unpeeled and trim off blemishes. If carrots are thick, slice them in half lengthwise. Slice carrots on the bias into 1½”-thick pieces. Place in a stainless steel mixing bowl.
2. Drizzle olive oil over carrots and toss to coat. Season with salt and pepper.
3. Place the carrots on a parchment-lined sheet pan in a single layer. Place in a heated 350°F convection oven.
4. Roast for 15-20 minutes or until lightly caramelized and tender. Allow to cool and place in a storage container. Cover, label, date and refrigerate until needed.
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