Roasted Carrots with Citrus Vinaigrette

Step 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.

Step 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.