Carrots become very sweet when roasted in the oven.  Our sweet spring onions would be a great addition here as would small whole cippolini onions, and the fresh herbs will add more flavor to this simple but lovely side dish.  This recipe would make about six servings.

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or fresh parsley

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (Keep in mind that the carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan or roasting pan in one layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.