Heat your Grill to high for direct grilling.
Bring a large pot of salted water to a boil, add the carrots, and cook until a paring knife inserted into the center of a carrot meets with slight resistance, about 3 minutes. Drain and immediately rinse with cold water to stop the cooking. Drain well again and pat dry with paper towels.
Melt the butter in a small saucepan, add the maple syrup, and stir until combined. Brush the carrots with some of the glaze and season with salt and pepper. Grill until golden brown on all sides and just cooked through, about 2 minutes. Remove the carrots to a platter, brush the tops with more of the glaze, and sprinkle with the chopped fresh dill.
