Marilyn’s Roasted Carrots
This is an amazing vegetable side dish. Tasty and colorful. Good for a pot luck, too, since it doesn’t need to be served hot.
3 # carrots (15-20 medium) cut into pieces 2” long by 1/4” thick
2 tablespoons olive oil
1/8 teaspoon cayenne pepper
Coarse salt, to taste
2 tablespoons honey
1 teaspoon lemon zest and 3 tablespoons lemon juice
Carrots.
Preheat oven to 450 degrees F. On two large rimmed baking sheets, toss carrots with oil and cayenne; season with salt. Arrange in a single layer. Roast, tossing once halfway through, until tender, 30-40 minutes.
Sauce
In a small bowl, whisk together honey, zest, 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.
This recipe serves 8 easily. Can be halved.
