Roasted Carrots with Orange

I made a dish adapted from a Bon Appétit recipe (pork with carrots and roasted buckwheat). The pork and buckwheat were ho-hum, but the carrots were awesome. I loved them, the Engineer liked them (he normally has a rocky relationships with carrots), and the Little Prince loved them so much he demanded seconds. It was funny, actually, because at first he didn’t want to touch them, but I simply reminded him that a year ago, he loved carrots, and somehow that was enough to convince him to taste them. I know it won’t always be this easy, but I’ll take it when I can get it! (We also found out at that meal that he likes Dijon mustard, which the Engineer liked with the pork. Proof that you shouldn’t avoid feeding your child something just because you don’t *think* he’ll like it!)

1 orange
1½ lbs. carrots, scrubbed, halved lengthwise, cut into 2” pieces
1 garlic clove, finely grated
2 Tbsp. olive oil
kosher salt
2 tsp. fresh lime juice

Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.

Preheat oven to 450 °F. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes (this was closer to 30 minutes in my case). While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat.