- Preheat the oven to 400°F (200°C).
- Place the carrots on a rimmed baking sheet lined with foil, drizzle with oil, and sprinkle with salt and black pepper. Toss to coat evenly.
- Roast carrots in the oven for 15-18 minutes. The carrots should be slightly soft, or al dente, when pierced with a fork.
- While the carrots are roasting, prepare the Citrus Cream Sauce. Add all ingredients to a blender and blend until the mixture is smooth and well combined. Set aside.
- Remove carrots from the oven and drizzle with yuzu ponzu and honey.
- Return to the oven and roast for an additional 5 minutes, or until the carrots are soft when pierced with a fork and the glaze has thickened.
- To serve, either spread the Citrus Cream Sauce on a plate and place the roasted carrots on top, or plate carrots and serve with sauce on the side.
For optional Panko Bread Crumb Topping:
- In a mixing bowl, combine all ingredients except for the yuzu ponzu to make a topping. Heat a nonstick pan over medium heat and add the topping mixture. Stir frequently to prevent burning, toasting until the crumbs turn lightly golden. Turn off heat and continue to stir another 1-2 minutes.
- Drizzle the yuzu ponzu onto the topping, stirring to coat the topping evenly. Turn heat on low, continue toasting until the topping is golden and crispy. Remove from the pan and spread the topping in a single layer on a lined sheet pan or plate to cool completely.
- Sprinkle the cooled topping over the glazed carrots and serve.
