1 stick unsalted butter
2 ½ pounds carrots, cut into 4-inch long sticks
1 tablespoon lemon juice
1 tablespoon honey
1 head radicchio, thinly sliced
2 ounces goat cheese, crumbled
1 tablespoon lemon zest
¼ cup pepitas
Salt
Preheat the oven to 400 F.
Melt the butter in a large, oven-safe sauté pan over medium heat. Cook, swirling occasionally, until fragrant and slightly browned, about 8 minutes. Add the carrots and toss to coat. Season with salt, transfer the pan to the oven, and roast 20 minutes, tossing once or twice during cooking.
Use tongs to remove the carrots from the butter and set aside. Transfer the butter to a heat-safe bowl and add the lemon juice and honey. Season with a pinch of salt, and whisk to combine.
Toss the radicchio with 1 tablespoon of the butter mixture and arrange on a platter. Top with the roasted carrots, and drizzle with another tablespoon or two of the butter mixture. Scatter with crumbled goat cheese, lemon zest, and pepitas, and serve.