Caramelized Roasted Carrots

Weathered Eye Farm | Kay Carney

About Penzeys Revolution

You say you want inclusion—connection—kindness? Sounds like you want a Penzeys Revolution. As a nation we started imperfect, we move imperfect, we still are imperfect, yet look at all we set in motion. Awesome for anything that takes time to cook. Slow and tasty is who we are.

The rich flavor and golden color make this our favorite blend for turkey, duck, goose and pork roast. Perfect for the grill, sprinkle heavily on rotisserie-style chicken or pork roast, also on thick-cut pork chops and beef short ribs. The larger chunks of spices in Penzeys Revolution also make it perfect for any large cut that takes an hour or longer to cook, and the beautiful golden color can't be beat. Try on roast leg of lamb, baked or roasted whole stuffed chicken, Yankee pot roast and thick-cut pork or veal chops.

Hand-mixed from: Flake salt, Tellicherry black pepper, cane sugar, turmeric, minced orange peel and coriander.

Roasted Caramelized Carrots

Serves 4-6

Prep 10 min. Cook time 25 min.

Total 35 min.

Ingredients

• 1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon maple syrup

• 2 teaspoons balsamic vinegar

• 1/2 tablespoon Penzeys Revolution

  
  

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.

3. Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned

   
   

Caramelized Roasted Carrots | Vegan and Gluten Free