- 1 lb baby carrots
- 4 Tbsp J.Olive Co. Extra Virgin Olive Oil
- 3 Tbsp J.Olive Co. Pomegranate Balsamic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp sunflower seeds
- 3 Tbsp fresh thyme
- Preheat oven to 400F.
- On a baking sheet, mix carrots with Extra Virgin Olive Oil, 1 1/2 Tbsp of Pomegranate Balsamic Vinegar, salt and pepper.
- Roast for 15 mins.
- Take out carrots, shake the pan and add the remaining Balsamic Vinegar and sunflower seeds.
- Roast for another 5 mins until tender.