Bring an inch of water to a boil in a large skillet or shallow pot.
Add carrots and boil until just tender. Drain and rinse with cold water.
Fire up your Big Easy.
Transfer the carrots to the Big Easy.
Roast the carrots until golden brown, 5-10 minutes.
Remove carrots to a plate and drizzle with the oil. Season with salt and pepper.
Serve garnished with the chopped parsley.
I prefer to pre-cook my carrots before putting them on the Big Easy. You can skip that step and put them directly into the Big Easy if desired. Just add a few minutes to the cooking time to get them tender.