Whole Roasted Carrots with Fresno Honey Butter

Whole roasted carrots with a Fresno honey-butter glaze and salty cheese finish.  Sweet, hot, tangy, rich.  The vegetable that makes meat optional.

Ingredients:

• 2 lb rainbow carrots, whole, scrubbed (small to medium, tops trimmed to 1 inch)

• 2 tbsp extra virgin olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 cup Fresno Fire Hot Sauce

• 6 tbsp unsalted butter, softened

• 1 tbsp honey

• 1 garlic clove, finely grated

• 1/4 cup cotija or feta, crumbled

• 2 tbsp toasted pepitas

• 2 tbsp fresh cilantro or mint, torn

• 1 lime

• Flaky sea salt

Instructions:

1. Roast the carrots

   Heat oven to 425°F.  Toss carrots with olive oil, salt, and pepper on a sheet pan.  Spread in a single layer, no crowding.  Roast 25 to 30 minutes, flipping halfway, until charred in spots and a knife slides through easily.

2. Reduce the Fresno

   While carrots roast, simmer Fresno in a small saucepan over medium heat for 2 to 3 minutes until reduced by about a third and slightly thickened.  This concentrates the flavor and tames the vinegar so the butter won't break.  Let it cool 5 minutes.

3. Make the compound butter

   In a bowl, mash together softened butter, the cooled Fresno reduction, honey, and grated garlic with a fork until smooth and uniformly orange.  Taste, add a pinch of salt if needed.

4. Glaze the carrots

   Pull carrots from the oven while still piping hot.  Transfer to a serving platter.  Drop spoonfuls of the Fresno butter all over the carrots; the residual heat melts it into a glaze.  Toss gently to coat.

5. Top and finish

   Scatter cotija, pepitas, and herbs across the platter.  Squeeze lime over everything, finish with flaky salt.  Serve hot or warm.

Tip:

Whole roasted parsnips work identically.  Sweet potato wedges also work (add 5 minutes to roasting time).  Vegan version: skip the cheese, use vegan butter (Miyoko's or similar); the reduction step still works.

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