Cinnamon Pear Roasted Carrots

Cinnamon Pear Roasted Carrots (serves 4 as a side)

What You Will Need:

6 large carrots

¼ cup Patricia & Paul Lemon Fused EVOO

¼ cup Patricia & Paul Cinnamon Pear Dark Balsamic

Preheat the oven to 375F. Line a rimmed baking tray with parchment paper.

Peel and chop the carrots into rounds, ovals, or matchsticks, depending on what texture you want. Or you can leave them whole. Arrange them in a single layer on the prepared baking tray. Drizzle with the olive oil and balsamic.

Roast for 25 minutes and then turn them to coat them in the balsamic and oil glaze. Bake for another 15 minutes and serve warm.