Roasted Rainbow Carrots with Hot Pepper Honey

I found the most wonderful hot pepper-infused honey at beekind in San Francisco.   I used it Sunday night on roasted baby rainbow carrots.  It was absolutely delicious.  Enjoy!

1-2 bunches baby carrots, rainbow-colored if possible
Olive oil
Coarsely ground sea salt
Freshly ground pepper
2-3 tsp. hot pepper honey
Pre-heat oven to 375°F.

Peel baby carrots but leave whole (you can leave some of the tops on, if you want). Toss carrots with enough olive oil to coat, and spread single-layer in a 9x13x2-inch glass or enameled baking dish. Season generously with salt and pepper.

Place carrots in the oven and roast for 40-45 minutes, shaking pan 2-3 times to turn different sides of the carrots down on the pan. The carrots are done when they are soft with crispy, caramelized edges.  Dribble with honey and serve warm or at room temperature.

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