This dish is not only tasty but healthy, too. Honey contains mostly sugar, but also a mixture of amino acids, vitamins, minerals, antioxidants, iron, and zinc. In addition to being used as a natural sweetener, honey is also used as an anti-inflammatory, antioxidant, and antibacterial agent.

You should make sure that the carrots you use are properly scrubbed and peeled so that they taste fresh. So what will you need and how to do you make this dish?

Ingredients:

• 2 pounds small or mini carrots
• 2 tablespoons of Arrowroot powder, cornstarch, or gluten-free flour
• 4 tablespoons of raw honey or pure maple syrup
• 3 tablespoons of grass-fed butter, ghee, or organic unrefined coconut oil, that has been melted
• 2 tablespoons of any hot sauce
• fresh Italian parsley, chopped, to garnish
• sea salt and fresh ground black pepper

Instructions:

1. First, make sure that you preheat the oven to 425°F.
2. Then, peel the carrots and slice them in half if they are thick. Place them into a large parchment paper lined sheet pan or a baking dish. Sprinkle them with some sea salt and pepper to taste and Arrowroot or cornstarch. Then mix everything.
3. Drizzle the carrots with some honey, melted butter, and hot sauce.
4. Use clean hands or tongs to toss everything well to ensure the carrots have been properly coated.
5. Spread them out in a single layer and then roast for 15-20 minutes or until each carrot is tender and nicely caramelized on the exterior. Depending on the size of the carrots, roasting time can vary slightly.
6. Garnish with some freshly chopped parsley and make sure to eat it while it is hot.

Buttermilk makes the flavor of homemade pancakes and biscuits rich and tangy. However, the creamy ingredient is sold in quarts, and there will be a lot left after you prepare your favorite brunch staples. Instead of letting it go bad in the fridge, you could utilize it for other dishes.

Mashed potatoes made with buttermilk are creamier and tangier than the regular version.

The acidity helps cut through the rich taste of the potatoes, which results in a flavorful and well-balanced side dish. All you have to do is replace half of the full amount of milk in any mashed potatoes recipe and replace it with buttermilk.

You can use the buttermilk as a base for marinating meats such as pork and chicken.

The acidity of the dairy product helps tenderize the meat’s protein, while also infusing a subtle tangy flavor into the meat.

Just as with pancakes, buttermilk adds acidity to the batter, which helps make the French toast light and fluffy.

The tanginess goes well with sweet toppings like fruits or syrup.

Buttermilk in a salad dressing offers a velvety texture and sharpness that enhance the taste of various greens and vegetables.

Salad dressings can be prepared with either type of buttermilk.

Soak onions in buttermilk to help break the fibers within the onions, and they’ll be tender when fried.

It will also help the onion rings crisp up in the oil.