7-8 sm/med Rainbow Carrots, peeled, trimmed, and quartered

1/4 cup Gordy’s Hot Chili Spears Brine

Spices, Garlic, and Chili Peppers from one jar of Gordy’s Hot Chili Spears

1 clove fresh Garlic, sliced

2 tbsp. Olive Oil

1 tsp. flaked Sea Salt (plus more to taste)

1/4 tsp. freshly ground Pepper (plus more to taste)

Preheat oven to 425º. In a large bowl, toss carrots, Hot Chili Brine, garlic, and chili peppers. Transfer to an edged baking sheet (brine included) and arrange evenly.

Drizzle with olive oil, then sprinkle with flaked sea salt and pepper.

Roast 10-12 minutes until just starting to tender, then turn/toss on the sheet. Roast 12-15 more minutes, until browned/blackened in places. Let cool slightly, then add additional salt/pepper as desired. Serve warm