Begin by giving the carrots a good scrub under cool running water to remove dirt, especially at the top near the green tops. Using a paring knife, trim off all about 1-inch of the carrot tops. Then, use the paring knife to gently scrape any brown areas at the top of the carrots near the greens and trim off the bottom tip of the carrots. Rinse them again under cool water. Use a vegetable peeler to remove the skin of the carrots. If your carrots vary in size, cut the thicker carrots lengthwise to ensure even cooking.

Preheat your oven to 425°F. Roasting carrots at a high temperature enhances their flavor by caramelizing their natural sugars.

Rub the carrots with a little olive oil and place them in a single layer on a sheet pan lined with aluminum foil or parchment paper. Sprinkle the carrots with kosher salt and freshly ground black pepper. Turn them over and repeat on the other side.

Roast the carrots in the preheated oven for 18-20 minutes, turning them halfway through to ensure even browning. For smaller carrots, check after 10–12 minutes. To test for doneness, try piercing the carrots with the tip of a paring knife. If the knife hits some resistance, cook for a few more minutes and test again. If the knife meets little resistance, they are done.

Remove the carrots from the oven and transfer them to a serving platter. Top with freshly chopped herbs like fresh thyme, rosemary or chives.