- Yield:4 servings
- 1 (3-inch) chunk of spicy dry salami, sliced into thin rounds
- 1 tbsp green peppercorns in brine
- 1 tbsp honey
- 1/2 stick butter
- 1 tsp salt
- 1 (1 pound) bag of baby carrots
Preheat oven to 450°F. In a large oven-safe saute pan over low heat, cook the salami to release the fats, about 5 minutes.
Stir in the peppercorns, honey, butter, and salt. Add the carrots, coating them with the sauce.
Move to the oven, and bake 20 minutes, or until the carrots are browned and salami is crisped.