1. Leave the carrots unpeeled but trim off blemishes. Slice any thick carrots in half lengthwise to create uniform-size pieces. Place in a stainless-steel mixing bowl.
2. Drizzle olive oil over the carrots and toss to coat. Season to taste with salt and pepper.
3. Place the carrots on a parchment-lined sheet pan in a single layer. Place in a 350°F convection oven and roast 20 minutes or until lightly caramelized and tender. Allow to cool. Place in a storage container. Cover, label, date and refrigerate until needed.
4. To reheat, place the carrots on a metal baking pan with a small amount of water and bake in a 350°F convection oven for 3-4 minutes.
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