Sweet & Spicy Carrots with Pistachio
1
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
2
Method
- Preheat your oven to 450F
- Combine Carrots, Salt, smoked paprika, garlic powder, and hot honey in a bowl. Mix thoroughly until carrots are evenly coated
- Lay on a baking sheet lined with parchment paper, and drizzled lightly with olive oil. Toss sprigs of rosemary on top
- Roast for 12-15 minutes or until fork tender
- Plate and top with pistachios
- Preheat your oven to 450F
- Combine Carrots, Salt, smoked paprika, garlic powder, and hot honey in a bowl. Mix thoroughly until carrots are evenly coated
- Lay on a baking sheet lined with parchment paper, and drizzled lightly with olive oil. Toss sprigs of rosemary on top
- Roast for 12-15 minutes or until fork tender
- Plate and top with pistachios