1. Preheat oven to 350° F. Line a baking sheet with parchment for easy clean up if desired.
2. If your carrots have their green tops, trim all but about an inch of the greens, if they don’t have greens, trim the ends. Cut each carrot in half lengthwise. Drizzle the oil over the carrots and use your hands to rub the oil over the surface of each carrot. Generously season with salt and pepper and spread out on the baking sheet cut-side down.
3. Bake for 30 to 35 minutes, until lightly browned and tender, rotating pan halfway through cooking time. Arrange the roasted carrots on a serving dish and sprinkle with the fresh herbs if using.