Peel carrots. Cut carrots into strips about 3 inches long and 1/2 inch wide. In a large bowl combine olive oil and snipped dill. Add carrots; toss to coat.
In a 15x10x1-inch baking pan spread carrots in a single layer. Roast, uncovered, in a 475 degree F oven about 10 minutes or until carrots are just tender, stirring once. Sprinkle with coarse salt. Makes 6 servings.