Slice the carrots in half lengthwise. Place them on a rimmed baking sheet. Drizzle over the olive oil, sprinkle them with salt and pepper, and toss the carrots so they are well coated with the oil. Spread them out in a single layer. Roast for about 20 minutes until they are tender but not soft, and browned along the edges.
Either serve as is, or drizzle over the Spinach Parsley Pesto or another sauce of your choice (see recipe intro for suggestions) and serve hot, warm, or room temperature.