Roast 15 minutes, toss, then roast for 10 - 15 minutes more keeping an eye on them after the 10 minute mark. Tossing them halfway through roasting ensures they're coated with the butter or olive oil and won't dry up. After they're roasted, toss them again to coat. Serve.
Purchase carrots similar in size - try to get them on the smaller or thinner side - or slice the large ones in half so they’re similar in size.If you do need to slice them in half and if they’re really fat, quarter them.I usually use dried dill because I always have it on hand. You can use dried to roast and sprinkle with some fresh chopped dill.
Roasted Carrots with Butter and Dill https://www.thegeneticchef.com/roasted-carrots/