I like to buy young carrots at the farmers' market - slice them slightly thicker than a banana chip for this salad. And if you don't have dill, use whatever favorite herbs you have - basil, cilantro, lemon verbena, chives, and marjoram all work great.
Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
Serve warm or at room temperature and finish by sprinkling with the almonds just before serving. If you have any herb flowers add them now too.
Serves 6 as a side.