Ingredients
1 bunch (about 1 1/2 lb.) slender rainbow carrots, trimmed, scrubbed and cut into 1″ pieces
4 tbsp. butter, melted
2 tbsp. lemon juice
Snipped chives, for garnish

Directions
Preheat oven to 425°F. Line rimmed baking sheet with foil.
Toss carrots with butter, 1/4 teaspoon salt and 1/2 teaspoon pepper; arrange in single layer on prepared baking sheet. Roast 20 to 25 minutes or until tender and browned.
Drizzle carrots with lemon juice. To serve, garnish with chives.