Reviews (2) Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 02/23/2009 I liked these but my husband found the cayenne a bit unexpected (not in a good way). I halved the recipe and the carrots were done in less than 30 minutes. Martha Stewart Member Rating: Unrated 04/20/2008 Carrots done this way are great even without the lemon sauce. I found the carrots only needed about 20 minutes of cooking time. I added the honey/lemon sauce once they were cooked and served immediately.
Back to Roasted Carrots with Lemon Dressing All Reviews for Roasted Carrots with Lemon Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Carrots with Lemon Dressing Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 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)
Gallery Roasted Carrots with Lemon Dressing
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Gallery
Roasted Carrots with Lemon Dressing
Roasted Carrots with Lemon Dressing
Roasted Carrots with Lemon Dressing
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 6
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 6
6
Ingredients
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
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.
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 02/23/2009 I liked these but my husband found the cayenne a bit unexpected (not in a good way). I halved the recipe and the carrots were done in less than 30 minutes. Martha Stewart Member Rating: Unrated 04/20/2008 Carrots done this way are great even without the lemon sauce. I found the carrots only needed about 20 minutes of cooking time. I added the honey/lemon sauce once they were cooked and served immediately.
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 02/23/2009 I liked these but my husband found the cayenne a bit unexpected (not in a good way). I halved the recipe and the carrots were done in less than 30 minutes. Martha Stewart Member Rating: Unrated 04/20/2008 Carrots done this way are great even without the lemon sauce. I found the carrots only needed about 20 minutes of cooking time. I added the honey/lemon sauce once they were cooked and served immediately.Martha Stewart Member
Rating: Unrated 02/23/2009
I liked these but my husband found the cayenne a bit unexpected (not in a good way). I halved the recipe and the carrots were done in less than 30 minutes.
Rating: Unrated
Rating: Unrated 04/20/2008
Carrots done this way are great even without the lemon sauce. I found the carrots only needed about 20 minutes of cooking time. I added the honey/lemon sauce once they were cooked and served immediately.
All Reviews for Roasted Carrots with Lemon Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Carrots with Lemon Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
