Pomegranate Balsamic Glazed Carrots-The Little Shop of Olive Oils

Pomegranate Balsamic Glazed Carrots


  • 1-pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
  • 1 tablespoon Premium Extra Virgin Olive Oil
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 2 teaspoons Pomegranate Dark Balsamic Vinegar
  • 2 tablespoons chopped fresh thyme, basil, or parsley (optional for garnish)


  • Preheat the oven to 425º F. In a baking dish toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer to cook evenly.
  • Roast for 15 minutes, drizzle with balsamic, toss well to coat, and roast for 10 more minutes or until the carrots are golden and soft. Serve garnished with thyme, basil, or parsley if desired.
    Back to blog

    Leave a comment

    Please note, comments need to be approved before they are published.