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Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
With a sharp knife, cut off the tops of the carrots. Slice the carrots diagonally, in ½-inch-thick slices. Make sure they are close to the same size, so they cook evenly.
Place the carrots on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, if using. Toss until well coated. Season with salt and black pepper, to taste. Make sure the carrots are in an even layer on the baking sheet.
Place the pan in the oven and roast the carrots for 20 to 30 minutes, tossing halfway.
Remove from the oven and garnish with fresh dill or thyme. Serve warm.