Barefoot Contessa (en-US)

12 carrots
3 tablespoons good olive oil
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1-1/2 inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Roasted Carrots