If the carrots are thick cut them in half lengthwise and if not leave them whole. Slice the carrots diagonally in 1 ½ inch / 3 ¾ cm thick slices (the carrots will shrink while cooking, so make the slices big). Toss them in a bowl with the olive oil, salt and pepper. Transfer to a baking dish in 1 layer and roast in the oven until they become brown and tender – about 20 min.
Toss the carrots with the minced dill or parsley, season to taste if needed and serve.
