Roasted Carrots with Lemon Olive Oil

• 3 lbs carrots, cut into pieces 2-inch long and 1-inch thick (15-20)


• 2 Tbsp J. Olive Co. Lemon Olive Oil


• ¹⁄₈ tsp cayenne pepper


• coarse salt


• 2 Tbsp honey


• 1 lemon, juice and zest

Directions:

1. Preheat oven to 450.


2. In foil lined roasting pan, toss carrots with oil and cayenne and season with salt.


3. Arrange in single layer, using two pans if needed.


4. Roast tossing one halfway through for 30-40 minutes, or until tender.


5. In a small bowl, whisk together honey, zest and lemon juice. Season with salt.


6. Drizzled over carrots and toss to coat.