Preheat the oven to 425 degrees Line a baking sheet with aluminum foil.
Slice the carrots on the diagonal about 1-½ inch thick. Make sure all pieces are approximately the same size to make sure they cook evenly.
Combine the carrots, olive oil, salt, pepper in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once halfway through, until tender. This takes about 20-25 minutes (cooking time will depend on thickness of carrots).
Meanwhile prepare the dressing: in a mason jar combine the orange juice, champagne vinegar, honey, shallot, olive oil, and a pinch of salt and pepper. Place on the lid and shake to combine.