• Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with aluminum foil, and set aside.
• Peel the carrots, and slice in half, cutting at an angle.
  2 pounds whole carrots

For the Basic Carrots:

• Toss the carrots with olive oil, salt, and pepper.
  1 Tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper
• Arrange in a single layer on the prepared baking sheet.
• Bake for 45 minutes or until fork-tender, flipping halfway through.
• Garnish with fresh parsley, if desired.
  Optional fresh parsley

For the Sweet and Spicy Carrots:

• Toss the carrots with olive oil and seasonings.
  2 pounds whole carrots, 1 Tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon nutmeg, 2 teaspoons ground cinnamon
• Arrange in a single layer on the prepared baking sheet.
• Bake for 45 minutes or until fork-tender, flipping halfway through.

Honey Butter:

• Toss the carrots with melted butter and honey.
  2 pounds whole carrots, 1 Tablespoon unsalted butter, 1 Tablespoon honey
• Arrange in a single layer on the prepared baking sheet.
• Bake for 45 minutes or until fork-tender, flipping halfway through.