Spicy Carrots

You carrot live without this one! Vegetables don’t have to be boring especially when you’ve got some rainbow carrots in the mix! In no time at all, you’ll have a beautiful side to accompany your mains. The sweetness of the honey & balsamic really contrast with the MykChilli giving a unique flavour.


  • 1 tablespoon light vegetable oil
  • 1 pack tri coloured carrots (about 12 pcs) sliced in half lengthwise
  • 2 tablespoon aged balsamic vinegar
  • 1 tablespoon organic maple syrup
  • Half lemon juice
  • ¼ cup toasted pistachio
  • 1 teaspoon green Mykonos chilli sauce


  1. Heat the oil in a skillet. Add carrots and sauté for 5 minutes.
  2. Once softened, add balsamic vinegar and honey. Cook for another 2 minutes.
  3. Add green Mykonos chilli sauce and squeeze the juice of half a lemon.
  4. Top with toasted pistachios and let cook for a further minute.
  5. Serve and enjoy.