Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.

Peel the carrots and cut off the tops and the ends. (Skip this step if using baby carrots).

Cut the carrots diagonally into thick slices (about 1/2 inch thick toward the top of the carrot and an inch thick toward the bottom of the carrot). (Skip this step if using baby carrots).

In a large bowl, toss the carrots with the olive oil until all the carrots are coated. Pour out onto your prepared baking sheet.

Sprinkle with desired amount of kosher salt and freshly ground black pepper.

Place in the oven for 20 minutes. 

Remove from the oven, transfer the carrots to a serving plate or bowl, and sprinkle with dill. Serve immediately.