Tender roasted carrots tossed with The Olive Leaf Butter Infused Olive Oil and Maple Balsamic Vinegar—the glaze gets sticky, glossy, and just sweet enough. It’s a 30-minute side that fits weeknights and holiday dinners alike.

Ingredients

• 1 lb carrots, peeled and cut into sticks or diagonal slices
• 1 1/2 Tbsp The Olive Leaf Butter Infused Olive Oil
• 2 Tbsp The Olive Leaf Maple Balsamic Vinegar
• 1 Tbsp pure maple syrup (optional, for extra sweetness)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat the oven to 400°F. Line a sheet pan with parchment.
2. Toss carrots with Butter Olive Oil, Maple Balsamic, maple syrup (if using), salt, and pepper until coated.
3. Roast in a single layer 25–30 minutes, stirring once halfway, until tender and lightly caramelized at the edges.
4. Finish on the pan with any juices; transfer to a dish and garnish with parsley.

Tips & Variations

• Baby carrots work: Roast 30–35 minutes, depending on size.
• Extra glaze: Reduce 1 Tbsp each maple syrup and Maple Balsamic in a small skillet 2–3 minutes and drizzle over just before serving.
• Spice route: Add 1/4 tsp cinnamon or smoked paprika; for heat, a pinch of red pepper flakes.
• Air fryer: 375°F for 12–15 minutes, shaking once.
• Make ahead: Par-roast 15 minutes; finish roasting right before serving.

Pair It

Great with roast chicken, glazed ham, pork tenderloin, or salmon. For a simple salad on the side, whisk Butter Olive Oil and Maple Balsamic 1:1 with a pinch of Bolognese Herbal Salt.