Place the carrots, olive oil, maple syrup, salt, pepper, and fresh dill in a large resealable bag. Toss to combine, remove the excess air from the bag and seal.
Freeze.
Thaw.
Preheat the oven to 425°.
Bake for 10 minutes, then remove the pan and stir the carrots. Return the pan to the oven to bake for another 12 to 20 minutes, until the carrots are tender and the edges are beginning to brown.