Roasted Dill Carrots (with lemon feta dressing)

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• 2 ½ lb carrots (peeled and sliced ¼" thick)
  Ingredient note

  Source: 2 ½ lb carrots (peeled and sliced ¼" thick)
• 1 tablespoon + 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil; Source: 1 tablespoon olive oil
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
• ½ teaspoon onion powder
  Ingredient note

  Source: ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
• ½ teaspoon and pepper
  Ingredient note

  Source: ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
• ¼ cup feta cheese (optional)
  Ingredient note

  Source: ¼ cup feta cheese (optional)
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice
• 1 teaspoon honey
  Ingredient note

  Source: 1 teaspoon honey
• 1 teaspoon dijon mustard
  Ingredient note

  Source: 1 teaspoon dijon mustard
• 2 tablespoons minced fresh dill (or 2 teaspoons dried dill)
  Ingredient note

  Source: 2 tablespoons minced fresh dill (or 2 teaspoons dried dill)

1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Put the sliced carrots into a bowl and toss them with olive oil, garlic powder, onion powder, salt, and pepper.
2. Spread the carrots out on the baking sheet and roast in the oven for 30 minutes.
3. While the carrots are roasting, make the sauce. In a small bowl, whisk the olive oil, lemon juice, honey, and dijon. Mix in the chopped dill.
4. When the carrots are cooked, transfer them to a serving bowl and pour the dressing over the top. Add the feta cheese and toss well. Serve right away.