Ingredients:
- 1 lb rainbow or baby carrots, peeled
- 1 tbsp J. Olive Baklouti Olive Oil
- Salt & black pepper
- 1 tbsp J. Olive Apricot Balsamic
- 1 tsp honey
Optional: fresh thyme or chopped pistachios for garnish
Instructions:
1. Preheat oven to 425°F.
2. Toss carrots with Baklouti Olive Oil, salt, and pepper.
3. Roast on a parchment-lined sheet for 25–30 minutes, until tender and slightly charred.
4. Meanwhile, whisk Apricot Balsamic and honey.
5. Drizzle over roasted carrots and finish with fresh thyme or pistachios if desired.