Herb-Roasted Tri-Colored Carrots

 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)

olive oil

to 3 teaspoons fresh rosemary, finely chopped

fresh thyme

salt, or to taste

pepper, or to taste

to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped

lemon juice, optional