Preheat oven to 375℉. If using larger size baby carrots, slice lengthwise into uniform pieces. (Probably not necessary if using bagged baby carrots). Add carrots to boiling water and simmer for about 5 minutes. Drain. Allow carrots to air dry or blot with paper towels.
Place drained carrots onto foil lined baking sheet. Toss carrots with olive oil and sprinkle with salt and pepper (and any other favorite seasonings). Spread out on baking sheet.
Bake for approx 15-20 minutes until roasted and tender.
I did not use any added herbs or seasonings to this recipe as I like for the sweet flavor of the carrots to shine. Feel free to add your favorite herbs to the carrots if desired!