Roasted Carrots with Orange-Pomegranate Glaze

Ingredients:

• 1 lb rainbow carrots, peeled and sliced lengthwise
• 2 Tbsp J. Olive Co. Blood Orange Olive Oil
• 2 Tbsp J. Olive Co. Pomegranate Quince Balsamic
• Salt and pepper, to taste
• 1 tsp maple syrup
• Optional garnish: chopped pistachios or crumbled goat cheese

Instructions:

1. Preheat oven to 400°F.
2. Toss carrots with Blood Orange Olive Oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
4. While roasting, whisk together balsamic and maple syrup.
5. Drizzle the glaze over the warm carrots just before serving. Top with pistachios or goat cheese if desired.