Heat your oven to 450°F.

Scrub or peel the carrots.

Cut the carrots in half lengthwise to form a long, flat edge. Then cut each carrot half into 1 1/2-inch segments.

Add the carrots to a mixing bowl. Drizzle with the olive oil. Stir or shake the bowl to distribute the oil, making sure all of the carrots are evenly coated. Add the ras el hanout and salt and stir or shake until evenly coated.

Use tongs or a slotted spoon to transfer the carrots from the bowl to a baking sheet. Spread the carrots out so they're in a single layer with the cut side down. This will help them brown more evenly.

Roast the carrots for 20 minutes. Stir them, then roast for another 10 minutes, or until tender.

Transfer the roast carrots to a serving bowl and stir in the parsley.