Cranberry Pear Glazed Carrots
These roasted carrots get their nutty, tart flavor from the combination of squash seed oil and cranberry pear balsamic.
- 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.