Sweet, tangy Apricot Balsamic Vinegar pairs beautifully with the savory depth of our Garlic Olive Oil in these perfectly roasted carrots, which are then finished with a touch of feta for a sophisticated side dish.

I N G R E D I E N T S :

• 1 lb baby carrots
• 2 tbsp Rocky Mountain Olive Oil Blenheim Apricot White Balsamic Vinegar
• 2 tbsp Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 1 tbsp fresh thyme leaves
• salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• fresh parsley for garnish

I N S T R U C T I O N S :

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the baby carrots with Apricot Balsamic Vinegar, Garlic Olive Oil, thyme, salt, and pepper.
3. Spread the carrots on a baking sheet in a single layer.
4. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
5. If desired, sprinkle with crumbled feta cheese and garnish with fresh parsley before serving.