1 pound carrots, peeled, and cut into pieces 2 -3 inches long
2 tablespoons olive oil
1/3 cup mayonnaise
1 teaspoon fresh lemon zest
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon freshly grated ginger
Preheat oven to 475 degrees.
Line a baking sheet with parchment paper. In a mixing bowl, toss carrots with olive oil and ½ teaspoon salt. Spread in a single layer on sheet pan. Roast until carrot sticks are browned and tender, tossing once with a spatula, about 26 minutes. Sprinkle with a little more salt and ser warm with sauce.
For sauce: In a small bowl, combine all ingredients and stir. Let sit for several minutes to develop the flavors before serving.