Ingredients:

1 lb small carrots with tops attached if possible

1 tbsp grapeseed or other light vegetable oil

2 tbsp unsalted butter

2 tbsp sriracha sauce

¼ cup honey

2 tbsp lime juice

Kosher salt to taste

Freshly ground black pepper to taste

Preparation:

1. Toss the carrots with the grapeseed oil and spread them evenly on the solid tray for the Wolf Convection Steam oven.

2. Place the tray in rack position 2 in the convection steam oven and set the oven to convection steam mode/375^oF and cook for 12 minutes.

3. While the carrots are cooking, combine the remaining ingredients in a small saucepan and bring them to a boil. Reduce the heat and simmer the sauce until slightly thickened. This should take about 10 minutes.

4. After the carrots have roasted for 12 minutes remove them to the saucepan with the sauce and toss to coat.  Return the carrots to the convection steam oven tray and continue to roast for another 6 to 8 minutes or until they are glazed and starting to color. Serve immediately.