Roasted Carrots

• 12 carrots
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. maple syrup
• 1 1/4 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. lemon juice

Preheat the oven to 350 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole, then slice the diagonally in 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, syrup, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill and lemon juice, season to taste and serve.