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Roasted Carrots with Lemon Dressing

3 lbs. carrots                        

2 Tbsp. olive oil                  

1/tsp. cayenne pepper

3 Tbsp. lemon or orange juice

2 Tbsp. honey

coarse salt

 

Preheat oven to 450°. 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 min. In a small bowl, whisk together lemon juice and honey; season with salt. Drizzle dressing over cooked carrots; toss to coat.

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