Preheat the oven to 220°C, gas mark 7.
Bring a pan of salted water to the boil, cook the carrots for 5 minutes, then drain.
Tip the carrots into a roasting tin, toss with the sunflower oil, honey and orange juice.
Season and roast for 20-30 minutes, turning occasionally, until glossy and golden.
Remove from the oven, mix in the dried oregano and serve with fresh oregano scattered over, if liked.
