Mike's Hot Honey Roasted Carrots with Tahini and Pistachios

How to Make Mike's Hot Honey Roasted Carrots with Tahini and Pistachios

1. 1

   Step 1: Preheat and prep carrots

   Heat the oven to 425°F (220°C). Trim and peel or scrub the carrots, then halve them lengthwise (or quarter thicker carrots) so pieces are roughly uniform. Place carrots on a rimmed baking sheet and toss with olive oil, kosher salt and freshly ground black pepper until evenly coated.

   For this step

   • 1 1/2 lbcarrots (about 1.5 lb / 680 g), peeled or scrubbed and halved lengthwise
   • 2 tbspolive oil
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
2. 2

   Step 2: Roast until tender and caramelized

   Arrange carrots cut-side down in a single layer and roast 20–25 minutes, stirring or flipping once halfway through, until they are tender and beginning to caramelize at the edges. If carrots are especially small, check at 15–18 minutes to avoid overcooking.
   
3. 3

   Step 3: Whisk the tahini drizzle

   While carrots roast, whisk together tahini, fresh lemon juice and minced garlic in a small bowl. Thin with 1–2 tablespoons warm water as needed to reach a pourable but creamy consistency; season with a small pinch of salt to taste.

   For this step

   • 1/4 cuptahini
   • 1 tbspfresh lemon juice
   • 1 clovegarlic clove, minced
   
4. 4

   Step 4: Glaze with Mike's Hot Honey and finish roasting

   Remove the baking sheet and drizzle Mike's Hot Honey over the roasted carrots, tossing gently to coat. Return to the oven for 3–5 minutes (or briefly broil 1–2 minutes), until the glaze is sticky and set. Transfer carrots to a serving platter.

   For this step

   • 3 tbspMike's Hot Honey
   • 1/3 cupshelled pistachios, chopped
   • 2 tbspfresh parsley, chopped
   
5. 5

   Step 5: Plate and garnish

   Drizzle the tahini sauce over the warm glazed carrots, then sprinkle chopped pistachios and chopped parsley on top. Serve immediately, adding an extra drizzle of Mike's Hot Honey if you like more heat and shine.
   

1. Heat the oven to 425°F (220°C). Trim and peel or scrub the carrots, then halve them lengthwise (or quarter thicker carrots) so pieces are roughly uniform. Place carrots on a rimmed baking sheet and toss with olive oil, kosher salt and freshly ground black pepper until evenly coated.
2. Arrange carrots cut-side down in a single layer and roast 20–25 minutes, stirring or flipping once halfway through, until they are tender and beginning to caramelize at the edges. If carrots are especially small, check at 15–18 minutes to avoid overcooking.
3. While carrots roast, whisk together tahini, fresh lemon juice and minced garlic in a small bowl. Thin with 1–2 tablespoons warm water as needed to reach a pourable but creamy consistency; season with a small pinch of salt to taste.
4. Remove the baking sheet and drizzle Mike's Hot Honey over the roasted carrots, tossing gently to coat. Return to the oven for 3–5 minutes (or briefly broil 1–2 minutes), until the glaze is sticky and set. Transfer carrots to a serving platter.
5. Drizzle the tahini sauce over the warm glazed carrots, then sprinkle chopped pistachios and chopped parsley on top. Serve immediately, adding an extra drizzle of Mike's Hot Honey if you like more heat and shine.