Orange Roasted Carrots

Name: Orange Roasted Carrots
Yield: 4 portions
Ingredients: Finely grated zest of 1 orange or tangerine; Finely grated zest of 1 orange or tangerine; Freshly ground black pepper, to taste; 1 teaspoon Maldon sea salt, or coarse salt; 1 teaspoon Maldon sea salt, or coarse salt; 2 tablespoons honey; 2 pounds carrots (12 to 14 medium-size carrots), peeled and cut into 2-inch lengths; 2 pounds carrots (12 to 14 medium-size carrots), peeled and cut into 2-inch lengths; 2½ tablespoons best-quality olive oil

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2½ tablespoons best-quality olive oil
2 pounds carrots (12 to 14 medium-

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F. Oil a baking sheet.
Bring a large pot of salted water to a rolling boil. Add the carrots and cook for 5 minutes. Drain well, pat dry, and place in a bowl. Toss the carrots with the oil, honey, salt, and pepper.
Plac