Monday, November 24, 2014

Cognac and Honey Roasted Spicy Carrots

This time of year everyone is very busy in the kitchen. What do you need when you're busy all week getting a family feast together? You need a quick side dish that you can dress, toss in the oven and forget about. Something that converts even cooked carrot haters into carrot lovers. This incredibly easy to put together vegetarian side dish is sure to wow your guests at Thanksgiving. Even more so if you are as lucky as I was and can find a bag of rainbow carrots. The garnish in the photo is chopped cilantro and crumbled cotija cheese.

Cognac and Honey Roasted Spicy Carrots

2 lbs. carrots (preferably rainbow carrots), scrubbed and sliced into 1/2" pieces
3 Tablespoons spiced cognac (such as benedictine)
1 Tablespoon dark honey (such as wildflower or buckwheat honey)
2 1/2 Tablespoons butter
1 Teaspoon sriracha or other chili sauce
Salt, to taste
Pepper, to taste

1. Preheat oven to 375 degrees.
2. In a saucepan over medium low heat, melt butter. Add cognac and stir to incorporate.
3. Add honey and when honey has completely melted take sauce off heat. Add sriracha and stir to combine.
5. Toss carrots with sauce, add salt and pepper to taste, then lay out in a single layer on a baking dish. Bake for 20 minutes, then remove smallest pieces of carrot and flip larger pieces. Bake for another 10 minutes.
6. Serve warm and toss with minced fresh herbs (optional).

I hope you enjoy this recipe and I welcome your feedback!

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