Honey Sriracha Roasted Carrots
Quick, easy side. Sweet and spicy roasted carrots; good way to make kids eat healthy.
Toss 2 lb carrots in 1/4" thick coins 1 tbl ea honey, sriracha, veg oil, s/p to taste.
Arrange single layer on sheetpan; roast tender 400 deg, 15-20 min, turning once.
Tip: Excess honey/sriracha poured on sheetpan will burn; toss w/ roasted carrots just before serving.
Hmmmm…so fine😋
The Sriracha is a nice twist!
A favorite of the family is the ‘Whiskey Glazed Carrots’ from The Pioneer Woman. Another layer of YUM for boring old carrots*!
Whiskey & Brown Sugar, Baby! Ain’t nothin’ wrong with that! :)
*Wisconsin grows & harvests about 5,000 acres of carrots each year. Third in the nation. The entire middle section of WI is totally suited for root crops. (Onions, Taters, Carrots, Turnips, etc.) The glaciers ground that soil to the perfect ‘sandy loam’ we gardeners would all die for in our own garden beds. :)
I hated carrots growing up. Cooked carrots. Always in butter, nothing other than salt, pepper, or canned peas (super yuck!) with them. So, I didn’t make them very often in adulthood. Still don’t eat them all that much. But once in a while they sound appealing.
This recipe looks intriguing! I think I’ll give it a shot when I’m feeling adventurous, and throw caution to the wind! Thank you!