This past summer my doctor asked me to cut out all nightshades (peppers, tomatoes, etc.). This was bad news and a difficult transition for Ryan and I.
This is mostly because we are some BBQ lovin’ folks. Ryan is great at making dry rubs. We use the rubs for every and any kind of meat, and then Ryan throws them on our smoker.
DELICIOUS EVERY TIME.
So when dry rubs were out the window, Ryan began to experiment with other spices that were still on the table. This honey-cumin flavor was one of those experiments and it quickly became our favorite!
These days nightshades are back in my diet, but we still love to make honey-cumin flavored meats and vegetables.
I love putting this mixture on chicken legs (which are so cheap) and roasting them for an easy weeknight meal. This recipe yields 4 to 6 servings, so for us there is always a good amount of leftovers for lunch the next day. I love to shave off the meat and throw it on top of salad – perfect for an easy meal at work.
I hope you enjoy this wonderful flavor as much as we do!
Prep: 10 min Cook: 40-45 minutes Serves: 4-6