Balsamic Roasted Carrots


  • 2T  The Olive Grove’s Ultra Premium Extra Virgin Olive Oil
  • 1/2t  Sea salt
  • 1/2t  Ground black pepper
  • 16oz package Baby carrots
  • 1/4C  The Olive Grove’s Traditional 18 Year Aged Balsamic Vinegar

**Other variations of Olive Oil and Balsamic great in this recipe:

Blood Orange Olive Oil with Vermont Maple or Fig or Cinnamon Pear Balsamic Vinegar

Butter Olive Oil with Traditional 18 Year Aged Balsamic Vinegar

Dill Olive Oil with Sicilian Lemon Balsamic Vinegar


Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Combine olive oil, salt, pepper and carrots in a bag; toss to coat.  Pour the carrots onto the baking sheet.  Bake until tender, about 30 minutes.  Drizzle the balsamic vinegar over the carrots; shake the pan to coat evenly.  Return to the oven and bake until the liquid is absorbed; 5-10 minutes.

Serves 4