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Spicy Carrot Bites




Source of Recipe


Sue Erickson, Lunds


List of Ingredients




¼ C. water
2/3 C. tangerine or orange honey
1 ½ Tbsp. golden fig sel de cuisine
2 pounds (bag) baby cut carrots
3 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 Tbsp. sliced green onion tops

Recipe



Bring water to a boil in large skillet over medium-high heat.
Add honey and sel de cuisine; stir to combine.
Add carrots, stirring frequently until tender and liquid has evaporated, about 15 to 18 minutes.
Stir in olive oil and lemon juice. Toss until carrots are coated.
Transfer to serving bowl and sprinkle with onion tops.

8 to 10 tapas servings