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

Slice both ends off the carrots and cut them on the bias into thirds or roughly into 1½ inch pieces. Place them in a large bowl.

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

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

Roast in the oven for 20-25 minutes or until tender. During the last 5-10 minutes, brush the reserved liquid over the carrots.

In a separate bowl, mix the remaining 1 tablespoon of lemon juice, ½ tablespoon of dijon mustard, and ½ tablespoon of honey together and drizzle over the roasted carrots.

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