Roasted Carrots With Dill

6 large carrots, peeled and cut into 2" chunks
1/4 cup orange juice (freshly squeezed if possible)
2 tablespoons honey
1 1/2 teaspoons dried dill
salt and pepper

Preheat the oven to 375 degrees.  Place the carrots, orange juice, honey, and dill in a bowl, and salt and pepper to taste.  Toss well to mix.  Spray a small baking dish with nonstick cooking spray.  Turn the carrot mixture into the prepared baking dish.  Cover tightly with foil.  Bake for 35 minutes, until the carrots are tender when tested with a fork.  Taste for seasonings.

Serves 6

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo