Hot Honey Roasted Carrots with Pistachio
Roasted carrots, crunchy pistachios, and a drizzle of Halifax Hot Honey come together in this vibrant dish. The combination of sweet, savoury, and spicy flavours makes it a tastefully hot addition to any meal.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Spice Level: 🌶️🌶️ Medium
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Spice Level: 🌶️🌶️ Medium
Ingredients
- 12-14 mini Heirloom carrots, cut lengthwise
- Salt
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- ¼ cup Halifax Stingin’ Hotter Honey - Red Lava
- Few sprigs of rosemary
- ½ cup pistachios, crushed
- 12-14 mini Heirloom carrots, cut lengthwise
- Salt
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- ¼ cup Halifax Stingin’ Hotter Honey - Red Lava
- Few sprigs of rosemary
- ½ cup pistachios, crushed
Method
Step 1
Preheat your oven to 450°F (230°C).
Step 2
In a large mixing bowl, combine the carrots, salt, smoked paprika, garlic powder, and Halifax Hot Honey Red Lava Edition.
Step 3
Toss thoroughly until the carrots are evenly coated with the seasoning and hot honey.
Step 4
Arrange the carrots in a single layer on a parchment-lined baking sheet lightly drizzled with olive oil.
Step 5
Scatter the rosemary sprigs over the carrots.
Step 6
Roast for 12–15 minutes, or until the carrots are fork-tender and lightly caramelized around the edges.
Step 7
Remove from the oven and transfer to a serving platter.
Step 8
Top with crushed pistachios and garnish with fresh rosemary sprigs.
Step 9
Serve immediately and enjoy.
Chef's Tip
For extra caramelization, switch the oven to broil for the final 1–2 minutes of cooking. This creates beautifully blistered edges and intensifies the sweet heat from the Halifax Hot Honey- Red Lava Edition
Step 1
Preheat your oven to 450°F (230°C).
Step 2
In a large mixing bowl, combine the carrots, salt, smoked paprika, garlic powder, and Halifax Hot Honey Red Lava Edition.
Step 3
Toss thoroughly until the carrots are evenly coated with the seasoning and hot honey.
Step 4
Arrange the carrots in a single layer on a parchment-lined baking sheet lightly drizzled with olive oil.
Step 5
Scatter the rosemary sprigs over the carrots.
Step 6
Roast for 12–15 minutes, or until the carrots are fork-tender and lightly caramelized around the edges.
Step 7
Remove from the oven and transfer to a serving platter.
Step 8
Top with crushed pistachios and garnish with fresh rosemary sprigs.
Step 9
Serve immediately and enjoy.
Chef's Tip
For extra caramelization, switch the oven to broil for the final 1–2 minutes of cooking. This creates beautifully blistered edges and intensifies the sweet heat from the Halifax Hot Honey- Red Lava Edition