1 Preheat oven to 425°F. 2 Peel and cut the carrots lengthwise into 1/4s or 1/6ths according to the size of your carrots. 3 On a large, lightly greased sheet pan, toss carrots with olive oil, salt and pepper. Place the halved lemon and orange cut-side up in the pan as well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch as cooking time will vary depending on the size of your carrots. 4 Remove from the oven and toss with honey, thyme and the juice of the remaining large orange and large lemon. 5 Return to the oven and cook for another 10-15 minutes or until caramelized and lightly charred. Serve warm or at room temperature with roasted citrus halves.

As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now