Roasted Carrots with Lemon Dressing

By jadedrosie

Ingredients

• 3 pounds carrots (15 to 20 medium), cut into pieces 2 inches long and 1/2 inch thick
• 2 tablespoons olive oil
• 1/8 teaspoon cayenne pepper
• Coarse salt
• 2 tablespoons honey
• 1/2 teaspoon grated lemon zest, and 3 tablespoons juice (from about 1 lemon)

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use two baking sheets if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.

In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.