Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with nonstick spray, or line it with parchment paper.
Place the carrots on the tray, drizzle with the olive oil, spread them out so they are not touching, and sprinkle with salt. Roast for about 25 to 30 minutes, until browned in spots and tender. These will not crisp up in the way of regular all-purpose potato fries; they will remain a bit soft, more like sweet potato fries. Serve hot, on their own, or with Sriracha Mayo or ketchup or an aioli or any other dipping sauce that you've got your eye on.