Preheat oven to 350 F. Stir together pecans and 2 tablespoons of the honey. Spread evenly over a baking sheet covered in parchment paper. Bake approximately 15 minutes, stirring a few times. Allow 5 minutes to cool, then peel pecans off of parchment paper. Set aside.
Cut ends off of the Brussels sprouts and slice finely. Transfer to a large bowl and toss with diced apple, pecans, and cherries. In a small bowl, whisk together remaining 2 tablespoons of honey, yellow mustard, lemon juice, and olive oil. Pour dressing over Brussels sprout salad, tossing to coat.
Per serving: 363 calories, 22.5 grams fat (3 grams saturated fat), 0 milligrams cholesterol, 50 milligrams sodium, 41 grams total carbohydrates, 6.5 grams fiber,
5 grams protein.
In a small bowl, combine flour, cornmeal, cinnamon, and salt. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together butter, sugar, and honey until smooth. Mix in egg yolks, then the flour mixture, until dough is smooth and holds together. Form into a 10 x 3-inch cylinder (using a little extra flour if needed), cover in plastic, and refrigerate 1 hour.
On a lightly floured surface, press down (or cut with a sharp knife) to create the 6 sides of a honeycomb/hexagon shape. Refrigerate again for 1 hour.
Preheat oven to 325 F. Remove dough from refrigerator. Slice into 1/3-inch slices and place a half-inch apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until shortbread edges are lightly browned, about 12 minutes. Let cool 5 minutes, then lightly brush cookies with warmed honey (optional). Store in an airtight container for up to 5 days. Makes 24 cookies.
Per serving: 296 calories, 16.5 grams fat (10 grams saturated fat), 76 milligrams cholesterol, 210 milligrams sodium, 35 grams total carbohydrates, 1 gram fiber, 3.5 grams protein.
In a large bowl, whisk together a marinade of 1/2 cup honey, 4 tablespoons chili sauce, 2 tablespoons soy sauce, apple cider vinegar, and sesame oil. Remove chicken from package; rinse and place into the large bowl, making sure all chicken is coated with marinade mixture. Cover and refrigerate 8 hours.
Preheat oven to 375 F. Line a roasting pan or baking sheet with foil and spread out chicken on top in a single layer. Pour some of the marinade over chicken to coat. Bake 25 to 30 minutes, basting once or twice. Once chicken is done, turn the oven to broil for 2 to 4 minutes to crisp the skin.
Meanwhile, in a microwavable bowl, whisk remaining 1/4 cup honey, 2 tablespoons chili sauce, 2 tablespoons soy sauce, ketchup, cornstarch, and garlic. Heat sauce in microwave for 30 seconds at a time until sauce begins to thicken. Brush sauce onto chicken and sprinkle with scallions. Serve with lime wedges and remaining sauce for dipping. Pairs well with vegetables or rice.
Per serving: 924 calories, 49 grams fat (13 grams saturated fat), 281 milligrams cholesterol, 645 milligrams sodium, 40 grams total carbohydrates, 0.5 gram fiber, 77 grams protein.
Note: If some carrots are noticeably thicker than others, slice them in half lengthwise.
Preheat oven to 400 F. On a large baking sheet, pile up the carrots. In a small bowl, whisk together butter, honey, olive oil, ginger, and black pepper. Pour over carrots and toss to coat. Spread out carrots into a single layer. Top with fresh thyme sprigs (or sprinkle with dried thyme). Bake 20 to 30 minutes or until carrots are tender and beginning to brown. Transfer to a serving dish before honey glaze begins to thicken. If you’re wanting to avoid sugar, leave the excess glaze in the pan — there’s plenty of sweetness in the carrots as they are.
Per serving: 178 calories, 8 grams fat (4 grams saturated fat), 15 milligrams cholesterol, 146 milligrams sodium, 27 grams total carbohydrates, 4 grams fiber, 1.5 grams protein.