10 - 15 Minutes
100 Calories Per Serving Calories
- 3 Tbsp of Raw, Mesquite & Wildflower Honey or Hatch Hot Honey - Sweet & Spicy
- 3 Tbsp of Hatch Chile Dijon Mustard
- ⅓ cup olive oil
- 3lbs of baby carrots
- Salt to taste
- Pepper to taste
1. Boil Carrots
Boil baby carrots in a pot of water until tender. This should only take about 7-10 minutes; check the carrots by poking them with a fork or a knife.
2. Drain the water
Drain the water and set the carrots aside.
3. Make the Glaze
On medium heat, heat the oil, Fresh Chile Honey, and Hatch Chile Dijon Mustard in a large skillet.
4. Add Carrots
Stir in carrots, coating well with the glaze.
Season with salt and pepper to taste.
Recipe by Chris Lang
Spicy Baby Carrots