Categories: Vegetables-carrots

Ingredients

• 1 lb. carrots, cut into 1/2 inch thick coins, or baby carrots
• olive oil
• kosher salt and fresh ground black pepper
• 1 Tbsp. unsalted butter
• 2 Tbsp. Sriracha chile sauce, as to taste
• 3 Tbsp. honey
• 1/2 cup chicken or vegetable stock

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with a silicone liner, aluminum foil or parchment paper.
2. Drizzle carrots with olive oil and toss with generous pinches of kosher salt and pepper.
3. Place in oven and roast until fork tender, but not mushy. Cooking times may vary depending on size of carrots.
4. Meanwhile, combine butter, Sriracha, honey and stock in a small saucepan. Bring to simmer over medium heat. Lower the heat and continue to simmer until the glaze has thickened to the consistency of loose maple syrup.
5. When the carrots have roasted, immediately toss with the glaze. Season to taste with kosher salt and more

6. Sriracha as needed. Serve immediately.

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