Roasted Carrots with Citrus Vinaigrette (GF/Veg)

This one is for YOU, Leslie!!
(serves 8)

2&1/2 lbs. small, thin, organic* carrots (about 25) scrubbed clean, halved lengthwise if thick
3 T. EVOO
Kosher salt
Freshly* ground pepper
1/2 navel or Cara Cara* orange
1 T. fresh lemon juice
2 t. honey
Toasted sesame seeds, for serving

Heat oven to 425. On 2 large rimmed baking sheets, toss carrots with 2 T. oil, and 1/2 t. each S&P. Nestle orange half, cut side down, onto 1 baking sheet and roast both until carrots are golden brown and tender, 25-30 min. Transfer to platter. Using tongs, squeeze juice of orange half into a bowl (you should get about 2 T.); whisk in lemon juice, honey, remaining T. oil, and 1/4 t. each S&P. Spoon over carrots just before serving and sprinkle with sesame seeds.

"When we call out to God, He hears."

Love,

Chef Deb