Roast for 15 minutes then remove from oven and turn them over. Sprinkle with dill and roast for 10 - 15 minutes more keeping an eye on them after the 10 minute mark. Turning them halfway through roasting ensures they're coated with the butter and won't dry up. Remove from oven and toss to coat again with the butter and dill from the pan before serving.
Purchase carrots similar in size - try to get them on the thinner side - or slice the large ones in half lengthwise so they’re similar in size. As you can see in the photo, some were left whole and some were sliced in half.Fresh dill will give more intense flavor but using dried dill is perfectly fine.
Roasted Carrots with Butter and Dill https://www.thegeneticchef.com/roasted-carrots/