Ingredients
Scale
Hot Honey:
- 500 ml honey
- 2 tablespoons chili flakes
- 1 tablespoon Tabasco sauce
- 2 tablespoons lemon juice
Honey Carrots:
- 6 large carrots, peeled and sliced
- 75 g unsalted butter
- 4 garlic cloves, crushed
- 2 tablespoons hot honey (from above)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare Hot Honey: Combine honey, chili flakes, Tabasco sauce, and lemon juice in a small pot. Heat until bubbly and runny, then let cool.
- Preheat oven to 200°C (390°F).
- Melt butter in an oven-proof pan over medium heat. Add crushed garlic and cook 2 minutes, stirring frequently.
- Add sliced carrots and toss with butter and garlic.
- Drizzle hot honey over carrots, season with salt and pepper, and stir to coat.
- Transfer pan to oven and bake 20–25 minutes until golden and caramelized.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
- Store extra hot honey in a sterilized jar for several months.
- Carrots are best served immediately for optimal caramelization.
- Adjust chili flakes or Tabasco to taste for heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian