Preheat your oven to 425 degrees and line a large baking pan with parchment paper.

Peel your carrots and slice the ends off both sides. Cut your carrots on the bias into thirds or roughly into 1½ inch pieces.

Add the oil, honey, garlic, dill, salt and pepper to the bowl and toss until the carrots are fully coated.

Using a slotted spoon, remove the carrots and spread them onto your prepared pan. Reserve the liquid in your bowl for later.

Roast for 20-25 minutes or until tender, brushing the reserved liquid over the carrots during the last 5-10 minutes.

Transfer the carrots to a serving platter and toss with feta cheese. Serve immediately with fresh dill and extra honey.