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Roasted Carrots with Lemon Dressing

Roasted Carrots with Lemon Dressing

Everyday Food, October 2006 http://www.marthastewart.com/315509/roasted-carrots-with-lemon-dressing
4
Rated
80100(4)4
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 6

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)

Directions

  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 two 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.

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