Meeting and getting to know some of the talented people responsible for some of the most superb restaurants and foods across the US has been a joy. We were introduced to Chef Suzanne Cupps at Untitled restaurant in NYC where she rose through the ranks to executive chef. Our salt followed her to 232 Bleecker, also in NYC, where she created an open kitchen with a wood-fired grill and serves spectacular vegetable-forward, fresh food-driven dishes. Chef recently shared with us this recipe for Hot-Honey Roasted Carrots straight from the 232 menu. It's a keeper!

Hot-Honey Roasted Carrots

Ingredients:

Suzanne Cupps 232 Bleecker Executive Chef Suzanne Cupps. Photo by Evan Sung.

  • 2 cups your favorite honey
  • 3 dried Espelette peppers, whole
  • ½ tsp cayenne pepper
  • 8 medium-size carrots
  • 1 cup ricotta
  • Amagansett Sea Salt
  • Olive oil
  • Lemon
For the Hot-Honey:

Remove stems from dried Espelette peppers and keep seeds.

Combine honey and peppers together in a pot.

Bring to a simmer and then turn down the heat and cook for 15 minutes on low until the peppers soften. Be careful not to let it boil over or scorch!

Remove from heat, add cayenne pepper, and blend with a stick blender. Let rest for 10 minutes.

Strain through a fine mesh strainer. Season with Amagansett Sea Salt. Cool and store at room temperature

For Carrots:

Heat oven to 400F.

Scrub or peel medium-size carrots.

Toss carrots in olive oil and salt. Roast in oven for 30-45 minutes, depending on size, until they are tender and a paring knife easily goes through the root end.

While warm, drizzle carrots with hot-honey and a squeeze of lemon.

Serve over a scoop of ricotta and finish with a light dressing of Amagansett Sea Salt (try our Aleppo Pepper Blend).

Makes 4 servings