It's been a while since I've had a chance to make my family a nice meal. Usually it's just something super quick or some kind of takeout. This time I decided to take my time and roasted some chicken, glazed some Brussels sprouts, mashed some potatoes, then tried a new carrot recipe.
Since I had a bunch of carrots, I wanted to do something that was relatively easy that didn't require a lot of prep. This recipe turned out pretty decent. I may cut back on the honey but overall it was pretty tasty! Definitely wouldn't mind trying this again!
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Spicy Honey Roasted Carrots
(from The Endless Meal)
1 tablespoon butter or oil
3 tablespoons honey
¼ teaspoon each: sea salt and pepper
⅛ teaspoon cayenne pepper, or more if you like heat
2 lbs. carrots, about 12 medium, cut into 2-inch lengths
Minced chives, to garnish
Turn your oven on to 425 degrees.
Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.
Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.
Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.
Sprinkle with some minced chives and serve.
