Roasted Carrots with Hot Honey Drizzle

Ingredients:

• 500-700g carrots, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup chopped pistachios
• Plateit Hot Honey Drizzle

You Wanna Know How to Make Some Damn Good Roasted Carrots? Sit Up and Pay Attention.

First off, forget those limp, mushy carrots you've been eating. We're going for big, bold, caramelised flavour here. Not that sweet, baby carrot crap - I'm talking thick, hearty chunks of carrot perfection.

Start by preheating your oven to 200°C. While that's heating up, peel and halve the large carrots lengthwise. Don't bother cutting them into fancy shapes - we want rustic, uneven pieces that are gonna soak up all that flavour.

Toss the carrot halves in a couple tablespoons of good quality olive oil, and season generously with salt and pepper. Get your hands in there and make sure every surface is coated.

Spread those carrots out on a baking sheet in a single layer. You don't want them crowded, or they'll just steam instead of roasting. Slide that sheet into the oven and let 'em go for 25-30 minutes, flipping halfway, until they're tender and starting to caramelise on the edges. Whilst the carrots are roasting roughly chop the pistachios.

Now for the good stuff - the hot honey drizzle. You're gonna want to get your hands on a jar of Plateit Foods' Hot Honey Drizzle. It's sweet, it's spicy, it's the perfect finish for these roasted carrots. Drizzle that magic sauce all over the hot carrots as soon as they come out of the oven and sprinkle with a handful of the finely chopped pistachio.

Let the honey sizzle and meld with the carrot juices for a minute or two. Then grab a fork and start shovelling those beauties into your mouth. Trust me, you're gonna want to lick the plate clean. This ain't your mama's side dish - this is a flavour explosion.

Serve it up hot, fresh out of the oven. Maybe with a roast Chicken, crisp salad or some crusty bread to soak up all that sweet, spicy goodness.