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Heat the oven to 425°F.
Line a half-sheet baking pan with an 18-inch sheet of parchment paper and lightly oil it.
Place the leek pieces onto the middle of one half of the paper, then scatter the carrots over that. Try to fit them into a single layer.
Drizzle or spritz with a little more oil, then scatter the herbs over the vegetables and season with salt and pepper.
Fold the paper over and crimp the edges starting at one corner next to the fold, tightly sealing the packet all the way around.
Shake the packet to flatten out the contents.
Place in the middle of the hot oven and cook for 20 minutes. This should be sufficient to cook the leeks until they are entirely tender but open the packet carefully to check so you can re-seal it for further cooking if need be.
Once the leeks are done, open the packet and serve the leeks hot.