These roasted carrots are so sweet and spicy, they might just steal the spotlight! Our Peppercorn Olive Oil adds a deep, peppery heat, while our Apricot Balsamic gives each bite a luscious, fruity sweetness. It's the perfect balance of bold and sweet—like a love story in vegetable form.

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

• 1 lb baby carrots, peeled
• 2 tbsp Rocky Mountain Olive Oil Madagascar Black Peppercorn Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Apricot White Balsamic Vinegar
• 1 tbsp honey
• 1 tsp ground cinnamon
• salt and pepper, to taste
• fresh parsley, chopped (for garnish)

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

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together the Peppercorn Olive Oil, Apricot Balsamic, honey, cinnamon, salt, and pepper.
3. Toss the carrots in the mixture until well coated.
4. Spread the carrots on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, tossing halfway through.
5. Garnish with fresh parsley and serve warm.