Ingredients
The following ingredients have 6 Servings
- 2 1/2 pounds carrots (peeled and cut into sticks 3 inches (7 1/2 cm) long and 1/2 inch (12 mm) wide)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 to 2 limes ((optional))
- 2 tablespoons honey
- 1/8 teaspoon cayenne pepper (or to taste)
Instruction
- Preheat the oven to 400°F (200°C). Position 2 oven racks in the centermost positions. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl or on a baking sheet, combine the carrots, oil, and salt and toss to coat evenly. Divvy the carrots up between the baking sheets and spread them in a single layer. Roast the carrots, turning them once, until tender and lightly caramelized in spots, 25 to 30 minutes.
- Meanwhile, if using the lime, finely grate the zest from a single lime and set it aside. Halve the lime and squeeze enough juice to measure 1 1/2 tablespoons, using a second lime if necessary.
- About 5 minutes before the carrots are done, in a small saucepan over medium heat, combine the honey, cayenne pepper, and lime zest and juice, if using, and stir just until hot and bubbly. Remove the pan from the oven, pour the honey mixture over the carrots, and turn them to coat well. Taste a carrot and, if needed, add more cayenne, salt, and/or lime juice as desired. Transfer the carrots to a warmed serving dish and serve right away.
