Preheat oven to 400° F.

Rinse carrots (scrub if really dirty, but don’t peel); remove ¼ inch from each end.

Slice in half. You may want to do this again just to the thick half. Cut on the bias into 1 inch pieces.

Pile onto a baking sheet. Toss liberally with olive oil and coarse sea salt. Where’s the pepper you ask? Sometimes simple is best.

Roast for 20 minutes. Using a fork or pairing knife, test the carrots. They should still be a bit firm, but you should be able to pierce them with little effort.

Remove to a serving bowl. Add the minced herbs. Toss well. Garnish with some dill flowers if you have them.