Add a little spice to your holiday side dish with Hot Honey Thyme Roasted Carrots.
Sometimes I feel a little silly when I share basic recipes that I consider “non-recipes”. You know what I mean by that, ones that don’t really need ingredient amounts and you cook more by feel and know-how than by following a list and directions.
Roasted vegetables totally fall into that category. It’s not rocket science or baking a three-layer cake after all.
Peel, wash, chop, season, roast, enjoy!
Sometimes though, I think you need just little suggestions to make those roasted vegetables stand out from the crowd. We can add a sprinkle of herbs or spices here or there but what about those condiments sitting at home that are just collecting dust? Those are the ones that need to get looked at and used again.
That’s more or less how this recipe came to be.
How many of you have gone to a holiday meal and had a plate of sad looking honey roasted carrots sitting untouched? Most of the time the glaze is too thick and too sweet.
Let’s change that tune this year with hot honey. If you haven’t had hot honey yet, it’s time to board that train. We first had it at our local artisan pizza joint. Braden – Mr. I will douse my food with hot anything – fell head over heels in love with it (okay perhaps I exaggerate here but there might have been more hot honey on his pizza than cheese). Me – Ms. I need to wear gloves when I chop jalapenos was scared. Fast forward to this Christmas and we were gifted a bottle. That bottle sat mostly unused.
Okay, Susan, it’s time to tackle the Hot Honey.
This chili infused honey might be too much for me to tackle on pizza but the sweetness of roasted carrots is just what it calls for. Between the thyme, the sweet carrots, the subtle hit of heat this dish will surpass most on the table. Plus it’s easy and it’d look gorgeous with some multi-colored carrots from your farmer’s market.
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