Roasted Carrots with Lemon Dressing
- 3 lbs. carrots
- 2 Tbsp. olive oil
- ⅛ 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.