Sticky Spicy Carrots

Hello lovely,

Here’s the recipe for the sticky spicy carrots from the dinner.

Ingredients

Carrots (neither Gods law nor Ina Garten can tell you how many, adjust to your need)

1 tablespoon of Honey

Apple Cider Vinegar or White Vinegar

1 tablespoon of Butter

Dash of Garlic Powder

Olive Oil

Red Chili flakes

Prep

Start by peeling the carrots. If they’re chonky bois cut them in half or into smaller pieces to ensure an even cook. If they’re dainty little lads that you’d find in chic restaurants leave them be and remind them they aren’t that special, enough already.

Set a saucepan on low heat and add your oil, butter, and honey.

Once everything is melted and marvelous add chili flakes and garlic powder. Spices bloom in fat so warming the flakes in the butter and oil allows them to reach full sexiness.

When the mixture has become slightly frothy add the carrots, a splash of vinegar, and salt. This is entirely to taste but the acid brightens the other flavors so add as much or as little as you like.

Mix until the carrots are coated in the glaze, maintaining low heat to avoid burning the butter. Add a splash of water into the pan and let simmer. Adding water (or chicken stock) allows the carrots to steam without burning the glaze.

Cook until the water has evaporated and the carrots are tender and luscious with a bit of char of them.

Drizzle with more honey and flaky salt.