Product Flavor: Balsamic Vinegar, Fig, Gluten Free, Olive Oil, Recipes, Rosemary, Side Dishes, Thanksgiving Recipes
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Rosemary Carrots w/Fig Balsamic & Honey Glaze
Ingredients
Scale
- 8 to 10 whole carrots, peeled and diced into 1/2-inch pieces
- 3 tablespoons Pinehurst Olive Oil Rosemary Olive Oil
- 2 tablespoons Salt Sisters Tuscan Farmhouse Blend
- 2 tablespoons Pinehurst Olive Oil Fig Balsamic Vinegar
- Freshly grated parmesan cheese, approximately 1/2 to 3/4 cup
- 2 to 3 tablespoons honey
Instructions
- Preheat oven to 400 degrees.
- Peel and slice carrots into 1/2-inch pieces.
- In large bowl, add carrot pieces, tuscan farmhouse blend and rosemary olive oil. Toss well.
- Line a baking sheet with parchment paper and add parmesan cheese on top of parchment paper.
- Place carrots sliced side down on the parmesan cheese.
- Bake for 15 minutes or until almost tender.
- Remove from oven and drizzle fig balsamic over the carrots and place back in the oven for approximately 5 minutes.
- Remove from oven and drizzle with honey.