Hot Honey Roasted Carrots
Carrots roasted until the edges caramelize, glazed with mild hot honey and finished with thyme. Even cuts keep every piece cooking at the same pace.
AT THE TABLE
Thanksgiving Sweet-Heat Sides
Roasted vegetables and tender cornbread for a Thanksgiving table, with mild honey on the side.
The carrots, sprouts and sweet potatoes all use 425°F (220°C). Use separate sheets with space for airflow; cook in batches if your oven is crowded. Cornbread needs 400°F (200°C), so plan it as a separate bake. Offer a plain portion and add the honey near serving.
Hot Honey Brussels Sprouts
Brussels sprouts roasted cut-side down, finished with hot honey and cider vinegar for crisp edges, tender centers, and a sticky sweet-heat glaze.
Hot Honey Sweet Potatoes
Roast sweet potato cubes with smoked paprika, then toss them with hot honey. The late drizzle brings shine without burning during the longer roasting time.
Hot Honey Cornbread
A simple pan of cornbread with hot honey stirred into the batter and drizzled over warm slices. A restrained mix keeps the crumb tender.