Sriracha Dusted Baby Carrots Recipe

Time40m

Serves4

wildflower honey crema, mustard seed, fennel pollen

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Ingredients

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1
Prepare the Honey Crema
In a bowl, mix the wildflower honey and crema until smooth. Set aside.
2
Season the Carrots
In a large bowl, toss the baby carrots with olive oil, sriracha, salt, and black pepper until well coated.
3
Roast the Carrots
Preheat the oven to 425°F (220°C). Spread the seasoned carrots on a baking sheet in a single layer. Roast for about 20-25 minutes, or until tender and slightly caramelized.
4
Garnish
Once roasted, remove the carrots from the oven. Sprinkle with mustard seed and fennel pollen while still warm. Serve with the honey crema on the side.