Preheat your oven. Turn your oven on to 425 degrees and line a baking sheet with parchment paper.

Prepare your carrots. Slice both ends off your carrots. Then cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)

Toss the carrots. Whisk your oil + 1 tablespoon of lemon juice + a ½ tablespoon of dijon mustard + a ½ tablespoon honey together and pour it over your carrots. Add your garlic, dill, salt and cracked black pepper to taste and toss until the carrots are fully coated.

Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)

Roast. Place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.

Make your sauce. Once done, mix your remaining 1 tablespoon of lemon juice + ½ tablespoon of dijon mustard + ½ tablespoon of honey together and drizzle the sauce over your carrots.

Serve. Toss the carrots and serve immediately with crumbled feta sprinkled over the top (if desired).