Roasted Carrots with Rosemary Fig Dressing

Perfectly roasted carrots tossed in a Pasolivo Rosemary Fig Dressing with the complementary flavor of our Tuscan Spice Blend. A perfect side dish for Thanksgiving.


· 2 lbs carrots

· 2 tbsp Pasolivo Rosemary Olive Oil

· 2 tsp Pasolivo Kosher Flake Sea Salt


· 1/4 cup Pasolivo Rosemary Olive Oil

· 5 tsp Pasolivo Fig Balsamic Vinegar

· 1/2 tsp Pasolivo Tuscan Blend

· 1/4 tsp Pasolivo Roasted Garlic Sea Salt

·Preheat oven to 400°. Peel carrots, cut in half lengthwise, then cut into 2-3” lengths.

Toss with Pasolivo Rosemary Olive Oil and Pasolivo Kosher Flake Sea Salt.

Place in a single layer on a sheet pan, then roast until tender and browned, 20-30 minutes.

Combine dressing ingredients. Toss with dressing and serve.

Find more great Pasolivo recipes here.

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