This super easy side dish is adapted from Real Simple magazine. Original recipe here. I love the color it adds to your plate and it takes very little effort -- especially since I used already cut organic baby carrots from a bag, which I usually have in the fridge for the kids' lunches and snacking.
All you do is place the carrots and some orange wedges on a rimmed baking sheet, drizzle with olive oil and honey, and roast in the oven at 375 for about 30 minutes.
Afterwards, sprinkle with some dill (fresh sprigs would be better but I didn't have any handy) and serve.