Cranberry Pear Glazed Carrots

Cranberry Pear Glazed Carrots
  • ¼ c. F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
  • 2 tablespoons F. Oliver’s Cranberry Pear Balsamic
  • 12 Carrots peeled
  • ¼ c. chopped parsley
  • 2 teaspoons. F. Oliver’s Himalayan Pink Salt
  1. Preheat the oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-inch-thick slices. Toss them in a bowl with the Squash Seed Oil and Cranberry Pear Balsamic.
  3. Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
  4. Toss the carrots with parsley, season with Himalayan Pink Salt, and serve.

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