Here is the recipe that I used, revised from the Barefood Contessa via the Foodnetwork website.
good olive oil
freshly ground black pepper
Preheat the oven to 400 degrees F.
Peel carrots, and cut off tops. If the carrots are thick, cut them in half lengthwise; if not, leave whole. (The carrots will shrink while cooking.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Per serving: Calories:110; Total Fat: 7 grams; Saturated Fat:1 gram; Protein: 1 gram; Total carbohydrates:12 grams; Sugar: 6 grams; Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 484 milligrams