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Balsamic Roasted Carrots

Ingredients: 1 lb. Rainbow Carrots

1 tsp Orange Zest

2 tsp Mediterranean Rosemary Rub

1 tsp Rosemary Sea Salt

1/4 tsp Fresh Pepper

2 Tbsp + 1 Tbsp Wild Rosemary EVOO

2 Tbsp Whipped Lemon Honey by Cloister

4 Tbsp Harvest Fig Balsamic Vinegar


  1. Preheat oven to 425 F. Line a baking sheet with tinfoil and oil with 1 tbsp rosemary evoo.

  2. In a bowl, combine 2 tbsp rosemary evoo, 2 tbsp whipped lemon honey, and 4 tbsp harvest fig balsamic. Whisk until smooth, combine carrots and toss well. Lay evenly on prepared baking sheet.

  3. In a small bowl, mix orange zest, med. rosemary rub, rosemary sea salt, and pepper. Sprinkle evenly across carrots. Roast for 20 minutes. Toss carrots on sheet and roast for another 20 minutes. Enjoy warm. Garnish with fresh rosemary if desired.

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