Slice the carrots in half lengthwise. Place them on a rimmed baking sheet. Drizzle over 2 tablespoons of 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 to 25 minutes until they are tender, and browned along the edges.
Let the carrots cool to warm or room temperature, then drizzle the with Cilantro Sauce and serve.
Notes
If you want an especially eye-catching plate, go for whole young multi-colored carrots. Look for carrots with at least some of the green tops still attached, ones that are firm and brightly colored. Slice them lengthwise with a sharp knife unless they are very thin, then leave them whole. If they are young and fresh you might only need to scrub them, and skip the peeling.