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These are sort of like kid food made grownup with cayenne pepper. If you’re doing them for a group that includes children, maybe hold back on the cayenne, because they’ve got a kick. Or, have them taste a tiny corner of one carrot and then let them go to town because lots of kids actually like spicy stuff if you don’t scare them into thinking they don’t!
1½ pounds carrots, peeled and cut into ¼-inch coins
½ cup water
3 tablespoons unsalted butter
1½ tablespoons honey
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
⅛ teaspoon cayenne, plus more to taste
This easy hors d’oeuvres is SO good.
Peel, toss, roast, enjoy.
Margarita, who? This mezcal pineapple cocktail is so easy-drinking and refreshing.
