Cranberry Pear Glazed Carrots

These roasted carrots get their nutty, tart flavor from the combination of squash seed oil and cranberry pear balsamic. 
Course Side Dish
Cuisine American
Servings 6


  • ¼ cup F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
  • 2 tablespoons F. Oliver’s Cranberry Pear Balsamic
  • 12 carrots, peeled
  • ¼ cup chopped parsley
  • 2 teaspoons F. Oliver’s Himalayan Pink Salt


  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise, if not, leave whole. Slice the carrots diagonally into 1 1/2-inch-thick slices. Toss them in a bowl with the Squash Seed Oil and Cranberry Pear Balsamic.
  • Arrange carrots in a single layer on a baking sheet and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with parsley, season with Himalayan Pink Salt, and serve.
Keyword Carrots