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Preheat the oven to 400°. Grab a very large rimmed sheet pan.Pro Tip: make sure you have a sheet pan large enough so the carrots are not crowded. You want them to roast, not steam.
Peel and wash the carrots. Cut into 1-2 inch pieces.If you have SUPER thick carrots you may want to cut them in half lengthwise first, to make sure they cook in 25 minutes. Pro Tip: Cutting the carrots at a diagonal
Place the carrots on the sheet pan and drizzle with oil. Sprinkle on the salt.
With clean hands toss everything together to coat.
Roast in the oven for 15 minutes, then toss the carrots and return to the oven to roast for another 10 minutes.(25 minutes total)Pro Tip: carrots come in drastically different circumferences, double check that the carrots are fork tender by piercing with a knife or fork. You shouldn't meet a lot of resistance. If they are not done, place them back in the oven in 5 minute increments.
Optionally garnish your carrots. Here are some options that pair well with the flavor of carrots: salted butter, fresh chopped parsley, fresh chopped dill, a drizzle of real maple syrup for a sweeter carrot, a drizzle of honey, or pomegranate arils (great for the holidays)