Preheat oven to 400°F. Line a sheet pan with foil or parchment paper.
Slice the carrots diagonally in 2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan, spreading them out in a single layer.
Roast in the preheated oven for 20-25 minute, until they’re browned and fork tender. Roasting time may vary depending on the size of the carrots.
Sprinkle chopped parsley on top, if desired and serve warm.
Storage: Store any leftovers in an airtight container. They will last about 5-6 days in the fridge.You can freeze the roasted carrots, but I wouldn't recommend it unless you have a lot leftover and no one to eat them. If you do freeze them, I recommend you repurpose them by blending in a soup!Make Ahead Tips: Save some time by peeling and slicing the carrots in advance. To keep them fresh in the fridge, store them in a bowl of water. Then drain and pat dry before preparing to cook.Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving which is about 2-3 carrots sliced.