Balsamic Glazed Roasted Carrots
1 lb. Baby Carrots
1 Tbsp. Teaoli Balsamic Vinegar (Neapolitan Herb,Red Apple, Sicilian Lemon, Tangerine, Traditional, or Vanilla)
1 Tbsp. Teaoli Extra Virgin Olive Oil (any flavor)
2 Tbsp. Honey
Sea Salt and Freshly Cracked Black Pepper, to taste
1. Preheat oven to 400°. Line a baking sheet with aluminum foil. Evenly spread carrots onto baking sheet, drizzle with olive oil, and coat lightly. Season with salt and pepper. Roast about 20 minutes.
2. Meanwhile, whisk together honey and balsamic vinegar. Combine with cooked carrots and toss to coat well.
3. Place carrots back on baking sheet and roast for another five minutes. Serve immediately.
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