Another "Cook's Illustrated" success

One successful recipe after another causes me to agree with my husband - Cook's Illustrated IS pretty darn awesome! Tonight, I made a couple of roasted veggie dishes to go with some leftover Cook's Illustrated Hungarian beef stew. The roasted carrots in particular were superb - you know they're good when carrot-disliking G loves 'em - and easy to make!

I sized down the recipe for just the two of us, see below, but the base recipe is from Cook's.

Roasted Carrots for Two
Serves 2. Adapted from Cook's Illustrated. 

3/4 lb carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces *
1 Tbsp unsalted butter, melted
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

1. Move oven rack to middle position and heat oven to 425 degrees. In a large bowl, combine carrots with butter, salt, and pepper; toss to coat. Transfer to a foil-lined jelly roll pan and spread in a single layer.
2. Cover baking sheet tightly with foil and cook in preheated oven for 15 minutes. Remove foil and continue to cook for 30-35 minutes longer, stirring a couple of times. Transfer to a serving platter, season with salt and pepper if necessary, and serve.

* Note on cutting carrots:
1. If carrot diameter is < 1/2 inch, then cut crosswise only.
2. If carrot diameter is between 1/2 and 1 inch, then cut crosswise, and cut thicker piece lengthwise in half.
3. If carrot diameter is > 1 inch, then cut crosswise, and quarter thicker piece lengthwise (halve thinner piece if appropriate).