Maple and Rosemary Roasted Carrots | The Little Shop of Olive Oils

Maple and Rosemary Roasted Carrots


  • 1 bag of small baby carrots
  • 2 tbsp. aged Vermont Maple Aged Balsamic
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 dashes of Merlot Sea Salt
  • 3 Sprigs of Rosemary


  1. Preheat the oven to 325 F
  2. Spray cooking dish with Oil
  3. Place carrots evenly in the dish and drizzle with the Maple Balsamic
  4. Sprinkle salt to taste
  5. Cook for approximately 25 minutes or until carrots are tender and garnish with basil

Leave a comment