Roasted Carrots with Citrus Vinaigrette

roasted carrots with citrus vinaigrette
Con Poulos

These roasted veggies are just as flavorful as they are colorful.

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Yields: 8 servings
Total Time: 0 hours 35 mins
Ingredients
2 1/2 lb. small, thin carrots (about 25), scrubbed clean, halved lengthwise if thick
3 tbsp. olive oil
Kosher salt
Pepper
1/2 navel orange
1 tbsp. fresh lemon juice
2 tsp. honey
Toasted sesame seeds, for serving
Directions
  1. Heat oven to 425°F. On two large rimmed baking sheets, toss carrots with 2 tablespoon oil and 1/2 teaspoon each salt and pepper. Nestle orange half, cut side down, onto 1 baking sheet and roast both until carrots are golden brown and tender, 25 to 30 minutes. Transfer to platter. 
  2. Using tongs, squeeze juice of orange half into a bowl (you should get about 2 tablespoons); whisk in lemon juice, honey, remaining tbsp of oil, and 1/4 teaspoon each salt and pepper. Spoon over carrots just before serving and sprinkle with sesame seeds if desired.

PER SERVING 120 CALORIES, 6.5 G FAT (1 G SATURATED), 2 G PROTEIN, 270 MG SODIUM, 15 G CARB, 4 G FIBER

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