Roasted Rainbow Carrots

0 Preheat the oven to 425°F.
1 Peel the carrots and slice them in half lengthwise. (Note: Aim to get most of the carrots about the same size so that they cook evenly. If any are very thick, you may want to quarter them to get them nearly the same size.)
2 On a rimmed sheet pan (use two if all of the carrots won’t fit in a single layer) spread the carrots out.
3 Drizzle 1 tablespoon of the olive oil on them and sprinkle with ½ teaspoon of the salt. Gently roll the carrots around to coat them in olive oil.
4 Roast the carrots, without stirring, until the thickest spot becomes nearly tender, 20 to 30 minutes.
5 Meanwhile, in a food processor (or in a jar, using an immersion blender), combine the remaining ½ cup of olive oil, vinegar, cilantro, parsley, honey, garlic, remaining ½ teaspoon of salt, and red pepper flakes (if using). Pulse or blend until smooth.
6 Toast the sliced almonds in a dry skillet over medium heat, stirring often, until deep golden brown, 5 to 6 minutes. 
7 Transfer the carrots to a serving platter. Spoon the green sauce over top. Sprinkle with almonds.