Wednesday, May 28, 2014

Honeyed Carrots and Oranges

Serves 8

2 pounds very small carrots, scrubbed; or regular carrots--trimmed, peeled, and cut into thin sticks 
1 orange, cut into 8 pieces 
2 tablespoons olive oil
2 tablespoons honey
kosher salt and black pepper
2 tablespoons small dill sprigs
Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.

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