Roasted Carrots with Rosemary and Cinnamon Pear Drizzle

Name: Roasted Carrots with Rosemary and Cinnamon Pear Drizzle
Prep time: 10 min
Cook time: 35 min
Total time: 45 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

October 2, 2018

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 Roasted Carrots with Rosemary and Cinnamon Pear Drizzle are cozy, colorful, and full of sweet-savory flavor. The carrots roast until tender and lightly browned, then get tossed in a warm honey balsamic glaze for a side dish that feels simple but special.

Rosemary Premium Olive Oil adds savory, herb-forward flavor, while Cinnamon Pear Dark Balsamic Vinegar brings a warm pear-and-cinnamon sweetness that pairs beautifully with roasted carrots. Together, they make this easy vegetable side dish feel perfect for fall dinners, holidays, or a cozy weeknight meal.

Why You’ll Love This Recipe

It turns simple carrots into a warm, flavorful side dish.
The Rosemary Premium Olive Oil adds a savory herb note without extra chopping.
The Cinnamon Pear Dark Balsamic Vinegar and honey create a sweet, glossy glaze.
It works well for holidays, Sunday dinners, or weeknight meals.

Serving Ideas

Serve these roasted carrots with chicken, turkey, pork tenderloin, baked ham, salmon, or a hearty grain bowl. They are especially nice for fall and holiday menus, but easy enough to make any time carrots are on hand.

Shop the Flavor

This recipe features Rosemary Premium Olive Oil and Cinnamon Pear Dark Balsamic Vinegar from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these cozy, sweet-savory flavors into your next roasted vegetable dish.

Roasted Carrots with Rosemary and Cinnamon Pear Drizzle

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

35 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.