Honey Balsamic Carrots


1-2lbs. Carrots

3 tbsp. Harvest Butter Olive Oil

1/4 tsp gray sea salt

1/4 tsp fresh cracked black pepper

1/4 cup Harvest Maple Balsamic Vinegar*


 Preheat oven to 400 degrees.  Clean and peel the carrots. Cut them into 1 inch sections (cut diagonal for a more visual appeal). Cover a baking sheet with foil.  Place the carrots on the sheet and drizzle 2 Tbsp. of Harvest Butter Olive Oil, then sprinkle with the salt and pepper.  Toss the carrots to coat. Place in the oven and roast for 40 minutes, stirring once half way through. During the last 10 minutes of cooking, prepare the balsamic glaze.  Bring the balsamic to a boil. Simmer 10 minutes to reduce and thicken.  Stir in the remaining Tablespoon of Harvest Butter Olive Oil. When the carrots are done, drizzle with the balsamic glaze and toss to coat.  Serve warm and enjoy.

*We also love this recipe using Harvest Black Mission Fig Balsamic

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