Sweet & Spicy Carrots with Pistachio

Ingredients:

• 12-14 mini Heirloom carrots, cut lengthwise

• Salt

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• ¼ cup Halifax Stingin’ Hotter Honey - Red Lava

• Few sprigs of rosemary

• ½ cup pistachios, crushed

Method:

• Preheat your oven to 450F

• Combine Carrots, Salt, smoked paprika, garlic powder, and hot honey in a bowl. Mix thoroughly until carrots are evenly coated

• Lay on a baking sheet lined with parchment paper, and drizzled lightly with olive oil. Toss sprigs of rosemary on top

• Roast for 12-15 minutes or until fork tender

• Plate and top with pistachios