Have honey in your house? If not, you need to get your hands on some ASAP. I promise you’ll find plenty of ways to use it in the kitchen, from baking baklava pull-apart bread and peanut butter banana granola to making these heavenly honey-roasted carrots.
I’ll admit honey hasn’t always been a pantry staple for me. But once my parents’ friend started beekeeping, I had access to a seemingly endless supply of “Hau Honey,” harvested from hives in their garden. Naturally, I began incorporating the thick, sticky substance into sweet and savory dishes – and now it’s one of my go-to ingredients.
So when Amy Wright, founder of The Honey Hutch, reached out and asked if I’d like to sample her products, I jumped at the opportunity. And then I received these beauties.
While I was tempted to keep the bottles intact and on display, it was time to get tasting – and cooking.
No surprise, Amy’s raw honey is ambrosial and lives up to the packaging. I know it’ll disappear quickly as the natural sweetener is equally delicious in oatmeal and this easy honey-roasted carrots recipe.
Recipe adapted from Cravings of a Lunatic.
- 8 medium carrots, peeled
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon chopped toasted nuts, like pistachios (see notes)
- flake salt (for finish, optional)
- Preheat oven to 400 degrees.
- Cut carrots in half crosswise. Cut thick pieces in half lengthwise. Place on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake for 20 minutes, remove from the oven, drizzle with honey and stir gently. Bake for an additional 10-15 minutes or until carrots are caramelized and fork tender.
- Remove from the oven and top with toasted nuts and flake salt, if using.
I gotta try these. Roasted carrots are by far the best kind, thanks for sharing