Red Chile Roasted Baby Carrots

Red Chile Balsamic and Olive Oil turn these baby carrots into a unique dish

1 1/2 lbs. baby carrots
2 Tbsp. Red Chile and Garlic Olive Oil
2 Tbsp. Red Chile Balsamic Vinegar
2 Tbsp. parsley, chopped
salt and pepper to taste

Preheat oven to 400 degrees and line a baking sheet with parchment paper
Rinse carrots and pat dry
In a small glass bowl, whisk olive oil into the vinegar until incorporated
Pour balsamic mixture over carrots and toss until well coated
Roast in oven 30 -40 minutes, turning halfway through
Remove from oven, transfer to a bowl, sprinkle with parsley
Season to taste with salt and pepper and a bit of red chile powder if desired

Click here for Red Chile and Garlic Olive Oil

Click here for Red Chile Balsamic Vinegar