Preheat oven to 400°F.  Line a baking sheet with parchment paper.  

Wash and peel carrots.  Cut each carrot in half horizontally.  Cut the larger half into sticks by cutting vertically.  This will make your carrots closer together in size so they will roast more evenly.

Put carrots into a gallon sized ziplock bag.  Add the olive oil.  Seal the bag and ensure the carrots are evenly coated.

Spread the carrots out on the baking sheet.  It is important not to crowd the carrots, so you may need a second baking sheet.  Sprinkle with salt.

Place the carrots into the oven on the middle rack.  Roast for 20-30 minutes checking every 10 minutes-the carrots will become caramelized, but you want to remove them before they burn. If you have used 2 baking sheets, be sure to rotate them on the racks (The wide range of times is because carrots are different sizes-larger ones take longer, smaller ones take a shorter amount of time).  

Allow carrots to cool.  Drizzle with Easy Thai Peanut Sauce.  Garnish with peanuts and cilantro. Serve and enjoy.