This easy Easter side dish is brimming with flavor and heat. Let thick slices of devils gulch melt in between these roasted hot honey carrots for equal parts creamy and heat.

Ingredients: 

1 lb Red Carrots, peeled and cut in half 
1-2 tbsp olive oil 
Kosher salt
Cracked black pepper 
2 tbsp hot honey 
1-2 tsp chili flakes 
⅓ cup pomegranate seeds 
¼ cup chopped parsley 
1 wheel Devils Gulch, cut into wedges 

Directions: 

1. Preheat the oven to 425 F

2. Add peeled halved carrots to a large sheet pan. Drizzle with olive oil and a few pinches of kosher salt and cracked black pepper. Cook the carrots for 20-25 minutes or until the carrots are golden and fork tender.

3. Remove carrots from the oven and drizzle with hot honey and chili flakes. Gently stir carrots together. Transfer carrots to a serving platter. 

4. Top carrots evenly with pomegranate seeds, chopped parsley and wedges of devils gulch.