Preheat the oven to 425 degrees Fahrenheit. 

Slice the carrots with a sharp knife and transfer them to a mixing bowl (or leave the carrots whole if you’d like!). Add in the avocado oil, sea salt, garlic powder, dried oregano and pepper.

Toss everything together until the raw carrots are well-coated in oil and seasonings. 

Spread the carrots over a large baking sheet, ensuring they land in a single layer.

Bake in the hot oven for 18 to 25 minutes, or until the carrots reach your desired level of doneness.

For perfectly caramelized carrots, remove them from the oven after 20 minutes, give them a shake the sheet pan or stir them around, then bake them for an additional 10 minutes, until fork tender. The exact roasting time depends on how done you like your veggies and the thickness of the carrots. Thinner carrots will require closer to 15 to 18 minutes. This will give them a nice golden brown crust and ensure they are nice and tender on the inside yet crispy on the outside.

Allow the carrots to cool for a few minutes on the sheet pan - this helps enhance the caramelized edges. Transfer carrots to a serving dish and serve alongside your main entrée. If you'd like, you can garnish the carrots with fresh parsley.