Roasted Carrots

Name: Roasted Carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 pound carrots; 1 1/2 tablespoons Rosemary Premium Olive Oil; 1 teaspoon coarse sea salt, plus more to taste; Ground black pepper, to taste; 1 tablespoon honey; 3 tablespoons Cinnamon Pear Dark Balsamic Vinegar, plus more to taste; 1 tablespoon butter; 1 tablespoon chopped parsley, optional garnish

November 18, 2019

Roasted Carrots with Rosemary and Cinnamon Pear Drizzle made with Rosemary Premium Olive Oil and Cinnamon Pear Dark Balsamic Vinegar from The Little Shop of Olive Oils

These Rosemary Roasted Fingerling Potatoes with Truffle Salt and Parmesan are simple, savory, and packed with flavor. Crispy edges, tender centers, a little fresh rosemary, and a sprinkle of Parmesan make this an easy side dish for weeknight dinners, holidays, or cozy meals at home.

Rosemary Olive Oil gives the potatoes a fragrant, herb-forward flavor, while Black Truffle Salt adds a rich, savory finish. It is a simple combination that makes roasted potatoes feel a little extra special.

Why You’ll Love This Recipe

It uses just a handful of simple ingredients.
The fingerling potatoes roast up tender with lightly crisp edges.
Rosemary Olive Oil and Black Truffle Salt add big flavor without extra work.
It pairs beautifully with chicken, steak, fish, roasted vegetables, or holiday mains.

Serving Ideas

Serve these roasted fingerling potatoes alongside grilled steak, roasted chicken, baked salmon, pork tenderloin, or a big green salad. They also make a beautiful side dish for Easter, Thanksgiving, Christmas, or any dinner where you want something simple but flavorful.

Shop the Flavor

This recipe features Rosemary Olive Oil and Black Truffle Salt from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these savory, herb-filled flavors into your next roasted potato dish.

Roasted Carrots

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Calories

135

Cuisine

American

Ingredients

1 pound carrots
1 1/2 tablespoons Rosemary Premium Olive Oil
1 teaspoon coarse sea salt, plus more to taste
Ground black pepper, to taste
1 tablespoon honey
3 tablespoons Cinnamon Pear Dark Balsamic Vinegar, plus more to taste
1 tablespoon butter
1 tablespoon chopped parsley, optional garnish

Directions

Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Place the carrots on the lined baking sheet.
Drizzle the carrots with Rosemary Premium Olive Oil.
Season with coarse sea salt and ground black pepper, then toss to combine.
Roast the carrots for 25 to 40 minutes, depending on the size of the carrots, shaking the pan every 10 minutes, until cooked through and nicely browned.
While the carrots roast, prepare the glaze.
Add the honey and Cinnamon Pear Dark Balsamic Vinegar to a small saucepan.
Cook over medium heat, stirring often, for about 5 minutes, until slightly thickened.
Remove the glaze from the heat.
Add the butter and stir until melted and well combined.
When the carrots are roasted, toss them with the honey balsamic glaze.
Return the carrots to the oven for another 5 to 10 minutes, or until the glaze thickens and coats the carrots.
Transfer the carrots to a serving dish.
Sprinkle with a few more drops of Cinnamon Pear Dark Balsamic Vinegar and a little sea salt, if desired.
Garnish with chopped parsley, if using.
Serve hot or warm.