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Roasted Carrots with Lemon Dressing


This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2006


  • 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)


  1. 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 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.

  2. 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.

Reviews Add a comment

  • optic747
    23 FEB, 2009
    I liked these but my husband found the cayenne a bit unexpected (not in a good way). I halved the recipe and the carrots were done in less than 30 minutes.
  • ddangerfield1
    20 APR, 2008
    Carrots done this way are great even without the lemon sauce. I found the carrots only needed about 20 minutes of cooking time. I added the honey/lemon sauce once they were cooked and served immediately.