If the carrots are thick, cut them in half lengthwise; if not, leave whole. 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 in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley adjust seasoning, and serve.
Recipe by Flavor and Friends at http://flavorandfriends.com/corned-beef-roasted-carrots/