Roasted Carrots

I don't particularly love eating carrots...unless they are roasted.  Ina Garten's recipe is simple and yummy:
*12 carrots
*3 TBSP. extra-virgin olive oil
*1 1/4 tsp. Kosher salt
*1/2 tsp. fresh ground pepper
*2 TBSP. fresh minced dill or parsley

Preheat oven to 400.  If carrots are thick, cut in half lengthwise, then cut into 1 1/2 inch slices. Toss carrots into a bowl of olive oil, salt and pepper.  Transfer to a sheet pan in a single layer and roast for 20 minutes until golden brown and tender.  Toss carrots with parsley or dill and serve.