- 2 pounds very small carrots, scrubbed; or regular carrots—trimmed, peeled, and cut into thin sticks
- 1 orange, cut into 8 pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- kosher salt and black pepper
- 2 tablespoons small dill sprigs
- Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.
- Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.