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Espresso-Roasted Carrots

Serves: 6


1 ½ pound multi-colored or orange medium carrots, trimmed, peeled, and halved lengthwise, about 8

1 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

2 tsp Flying Olive Espresso Balsamic Vinegar

½ tsp kosher salt

0-½ tsp brown sugar, if desired (I usually find I don’t need any)

¼/ tsp freshly ground black pepper

2 Tbsp chopped fresh parsley

1 tsp lemon zest


Preheat the oven to 425 degrees F. Mix the Flying Olive Lemon Extra Virgin Olive Oil, Espresso Balsamic Vinegar, salt, sugar, and pepper. Brush the carrots with the mixture.

Arrange the carrots in an even layer on an aluminum foil-covered rimmed baking sheet. Roast at 425 until browned and tender, 20-25 minutes, stirring halfway through cooking. Transfer to a platter, and sprinkle with parsley and lemon zest.

Inspired by a recipe in Cooking Light Magazine, May 2018

Submitted by Barb L.