Roasted Veggies with Hot Honey
Serves 410 mins prep30 mins cook
A delightful dish featuring rainbow carrots and radishes drizzled with a quick hot honey made from honey, chili flakes, thyme, smoked paprika, and balsamic vinegar. Served alongside mussels in white wine and cream, and artichoke herb bread, this dish is perfect for rounding out a meal.
0 servings
What you need
Instructions
1: Microwave honey for 30 seconds to loosen. 2: Add chili flakes, thyme, smoked paprika, and a pinch of salt to the honey. 3: Stir in balsamic vinegar. 4: Pour the hot honey mixture over your choice of roasted veggies, such as rainbow carrots and radishes.View original recipe