Harissa Infused Olive Oil brings the heat and Pineapple Balsamic Vinegar brings tropical flavor! We’ve been enjoying mixing these two intense flavors to add some spice and brightness to weeknight side dishes. Carrots make a great healthy alternative to French fries, and when dipped into sweet-spicy Harissa ketchup you’ll be wondering where this dish has been all your life. 

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

For the carrots:

• 16 oz of baby carrots
• 2 Tablespoons Rocky Mountain Olive Oil Harissa Infused Olive Oil
• 4 Tablespoons Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• ½ teaspoon ground black pepper
• ½ teaspoon salt

For the Ketchup:

• ½ of your favorite ketchup
• 1 teaspoon Rocky Mountain Olive Oil Harissa Infused Olive Oil
• 1 teaspoon honey

D I R E C T I O N S :

1. Preheat your oven to 425degrees F. Line a baking sheet with aluminum foil.

2. In a bowl, add the Harissa Olive Oil, Pineapple Balsamic, salt and pepper and whisk to combine. Then add the carrots to the bowl and toss until the carrots are coated in the marinade.

3. Pour the carrots on to the baking sheet and bake until tender – about 35 – 40 mins, turning halfway.

4. While the carrots are baking make your ketchup.

5. Add the ketchup to a bowl, along with the teaspoon of Harissa Olive Oil and honey. With a spoon or whisk stir until everything is incorporated. Taste and adjust to match your spice level (adding more honey and ketchup will tone down the heat level if needed).

6. Once the carrots are done, take out of the oven, toss and serve warm with the ketchup.