Preheat your oven to 425 degrees.
Wash and peel your carrots then cut them into 1/2-inch slices. Make sure they are not larger or you will need to increase the cooking time.
Coat your carrots with the olive oil. Rub each carrot with your hands to ensure each is covered with some of the oil but not too much. If the carrots have too much oil with them then they will be soggy. If they have too little then they won't caramelize correctly.
Add them to a cookie sheet covered with parchment paper. Make sure they not on top of each other or overlapping.
Sprinkle half the salt directly onto them and all the pepper. Then add your cheese.
Add them to the oven for 20-25 minutes.
While the carrots cook, combine your mayo and Sriracha. Mix well. Keep cold until it's time to serve the carrots.
When the carrots are done, remove them from the oven, sprinkle the remaining salt on top. Garnish with parsley and serve.