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.
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at