Hot Honey and Cumin-Roasted Carrots excerpted from Hot Honey Cookbook: 60 Recipes to Infuse Sweet Heat into Your Favorite Foods by Ames Russell and Sara Quessenberry. Photography by Chelsea Chorpenning.
Hot honey elevates the flavour palate of any meal with its perfect union of sweet and spicy, and the Hot Honey Cookbook presents 60 mouthwatering recipes that show you all the ways you can incorporate this popular condiment into your favourite foods and drinks.
The condiment that’s getting all the buzz these days, hot honey enhances the flavour of any meal, and no one knows this better than Ames Russell, the founder of AR’s Southern Hot Honey.
From drizzling to incorporating hot honey into marinades, glazes, dressings, sauces, and cake batters, the 60 mouthwatering recipes in Hot Honey Cookbook—inspired by Southern, Asian, and Latin flavours—are guaranteed to bring the sweet heat all day long, from breakfast to cocktails, including:
- Bourbon Pecan Coffee Cake
- Korean-Style Chicken Wings
- Smoky Barbecue Ribs
- Fried Squash Blossoms with Hot Honey and Oregano
- Black Pepper Tofu
- Shrimp and Grits
- Tomato and Cucumber Salad with Grilled Halloumi
- Hot Honey S’more Brownies
- Strawberry-Rhubarb Cobbler
With Hot Honey Cookbook showing all the ways you can enjoy this versatile condiment, you’ll only need to decide whether to choose mild or hot or a little or a lot.
Hot Honey Cookbook: 60 Recipes to Infuse Sweet Heat into Your Favorite Foods by
Hot Honey and Cumin-Roasted Carrots
40 minutes
Serves 4
1¼ pounds (560 g) thin carrots (or thick carrots, quartered lengthwise)
2 tablespoons extra-virgin olive oil ½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons AR’s Hot Southern Honey (mild or hot)
Chopped fresh herbs (such as parsley, cilantro, or dill), for serving (optional)
- Preheat the oven to 425°F (220°C; gas mark 7).
- On a rimmed sheet pan, toss together the carrots and oil. Sprinkle with the cumin, salt, and pepper and toss again. Spread into a single layer.
- Roast for 20 minutes, then give the carrots a shake. Roast for 5 minutes more, then drizzle with the hot honey. Roast for 5 to 10 minutes more, until nice and caramelized.
- Serve the carrots topped with fresh herbs (if using), but they are also delicious on their own.
Recipe reprinted with permission from Quarto Publishing Group USA Inc.