Who would've thought that honey, pears, and pork rinds would go together? James Beard Award-Winning chef, Tim Byres, that's who!

Tim whipped up this pork rind inspired recipe for PorkRinds.com and we're #blessed.

Enjoy!

INGREDIENTS

• 1 Asian pear
• 1 cup Sea Salt & Cracked Black Pepper pork rinds, crushed
• 4 medium Carrots, peeled
• 1 Tbsp. Montreal seasoning
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Honey
• 3 sprigs Italian flat leaf parsley
• 1 Tbsp. Lemon juice

DIRECTIONS

1. Preheat oven broiler to 500°F.
2. Add carrots into a large cast-iron pan. Cut the pear in half and scoop out the core with a tablespoon, then place them skin side down in the pan with the carrots.
3. Season the carrots and pear halves with extra virgin olive oil and Montreal seasoning, then place the pan under the broiler on a middle oven rack.
4. Cook until the carrots are soft. The fruit and carrots will darken and caramelize in about 15 minutes.
5. Crush the pork rinds into fine crumbs
6. Remove pan from oven and roughly cut the carrots and pear with a knife.
7. Add the lemon juice and honey.
8. Spoon into serving bowls.
9. Garnish with parsley leaves and pork rind crumbs on top.