ROASTED CARROTS WITH LEMON DRESSING

Roasted Carrots with Lemon Dressing image

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

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 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)

Steps:

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.
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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