Danita's Recipe Box

• 1 garlic clove, peeled, smashed
• 1 sprig rosemary
• 3 Tbsp. good-quality honey
• 2 Tbsp. plus 2 tsp. fresh orange juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 1/2 tsp. kosher salt, plus more
• 1/2 tsp. freshly ground black pepper
• 1 to 1 1/2 lb. carrots, peeled, halved lengthwise if thick, cut crosswise into 3” pieces
• Finely chopped fresh parsley, for serving

Arrange a rack in upper third of oven; preheat to 425º. In a large skillet over medium-low heat, cook garlic, rosemary, honey, orange juice, oil, butter, salt, and pepper, stirring occasionally, until butter is melted, about 5 minutes (Sauce will have thickened slightly.). Remove from heat; discard garlic and rosemary.

Add carrots to sauce and toss to coat. Transfer carrots to a parchment-lined baking sheet, arranging in a single layer.

Roast carrots, tossing halfway through, until fork-tender, 20 to 23 minutes.

Transfer sheet to a wire rack and let cool 2 to 3 minutes. Top with parsley and a little more salt.

• 8 hot dogs
• 4 slices Cheddar cheese, each cut into 6 strips
• 1 can refrigerated crescent rolls (8 count)

Heat oven to 350 degrees.

Using a sharp paring knife, cut a slit in hot dogs to within 1/2 inch of ends.

For each hot dog, insert 3 strips of cheese into the slit.

Unroll dough and separate into 8 triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

Bake for 12 to 15 minutes or until golden brown.