- 1 lb carrots, cut into sticks
- 2 Tbsp honey
- 1 Tbsp butter
- 1 tsp fresh ginger, grated
- ¼ tsp black pepper
- ¼ tsp kosher salt
- ¼ tsp cayenne (optional)
- Heat honey, butter, ginger, pepper, salt, and cayenne in a cast iron skillet until butter is melted and mixture is smooth and bubbly.
- Add carrots and toss until evenly coated. Roast 20 minutes, stirring halfway through.