Charred Carrots with Savory Pistachio Crumble
Chili Crunch Hot Honey
Momofuku Chili Crunch Hot Honey combines our cult-favorite spicy-crunchy chili oil with premium wildflower honey to create the ultimate union of heat and sweet.
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- 2 pounds medium–sized carrots
- olive oil
- Momofuku Chili Crunch Hot Honey
- ½ cup pistachios, chopped
- Momofuku Savory Seasoned Salt
Charred Carrots with Savory Pistachio Crumble Content
This is one of the easiest Thanksgiving sides. The carrots roast whole, so there’s no chopping or cutting involved—plus, you could easily sub in any squash or other root vegetable if you’re not a carrot fan. The only must here—the savory pistachio crumble.
Heat oven to 400°F. Toss carrots with olive oil then roast for 30–40 minutes, rotating halfway through, until deeply charred. Drizzle with 2 tablespoons Momofuku Chili Crunch Hot Honey.
Toast pistachios and 1 teaspoon Momofuku Savory Seasoned salt in a hot skillet until lightly browned. Sprinkle over carrots and serve.
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