For the carrots:

1. Preheat oven to 375°F.
2. On a tin foil-lined baking sheet, evenly spread out carrots and coat with olive oil, salt and pepper.
3. Roast carrots for about 1 hour, flipping about every 20 minutes.
4. Remove from oven and coat in fresh herbs. Serve warm or room temperature.

For the Avocado Dill Dip:

1. In a blender or food processor (I used a magic bullet), combine avocados, herbs, oil, lemon juice, and half of the water. Process until smooth. Gradually add more water to achieve desired consistency. If a thinner, more salad dressing-like consistency is desired, add more water. Please note, additional water [more than listed in recipe] may require more herbs to be added for a more pungent flavor.
2. Add seasonings and pulse until combined.
3. Taste and adjust seasonings. Best served immediately. It will keep in the refrigerator for up to two days.