Roasted Carrots with Chili-Lime Shrub Glaze

Sweet roasted carrots meet a bright, tangy glaze with just a hint of heat—this unexpected side dish brings bold Southwestern flavor to the table.

Ingredients:
1 bunch baby carrots, trimmed and halved lengthwise if large
2 tablespoons olive oil
Sea salt and fresh cracked black pepper
2–3 tablespoons Girl Meets Dirt Chili Lime & Tomato Shrub
1 teaspoon honey
1 tablespoon butter
Fresh herbs (parsley), for finishing

Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning once, until tender and caramelized at the edges.

2. While the carrots roast, add the chili-lime shrub to a small saucepan over medium heat. Let it simmer for 2–3 minutes to concentrate the flavor. Stir in honey and butter, if using, and cook until slightly thickened and glossy.

3. Transfer the roasted carrots to a serving bowl and toss with the warm glaze until evenly coated. Finish with a sprinkle of fresh herbs and an extra crack of black pepper. Serve warm.