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Roasted Balsamic Carrots

Root vegetables are a great way to add flavor and health into holiday meals. We chose carrots for a seasonal side dish, but you can use any vegetable you would like. Paired with our Napa Valley Merlot and our Blackberry Balsamic Vinegar, which can be found in our Oil and Vinegar Set, these carrots will make your mouth water! Pair this dish with our Napa Valley Merlot. Rooted in rich blackberry flavors, our Merlot from Napa Valley brings this simple, yet very flavorful dish to center stage- highlighting farm to table dining.


1 Bunch Tri-Color or Orange
Carrots (Washed but Not Peeled)
1/4 Cup Olive Oil
1/4 c. High-Quality Olive Oil
Blackberry Balsamic Vinegar
Salt and Pepper to Taste


Preheat oven to 425F. Toss the carrots with the regular olive oil, salt
and pepper, then arrange on a sheet pan and place in the oven for 5-7
minutes or until the carrots begin to blister but still have some rigidity.
Remove from the oven to a bowl and toss lightly with the high-quality
oil and liberally drizzle with! ONEHOPE Blackberry Balsamic Vinegar.
Serve to loved ones whom you wish to have good vision.


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