Pepper Jam Roasted Carrots

Pepper Jam Roasted Carrots


1 Bundle of Fresh Carrots, Peeled

3 Tbsp. Rollicking Buckaroo Pepper Jam (I use Medium)

1 1/2 Tbsp. Extra Virgin Olive Oil

1 Tsp. Kosher Salt

1/2 Tsp. Fresh Ground Black Pepper


Preheat oven to 400 degrees.

Coat carrots with pepper jam, olive oil, and salt and pepper.

Line a baking sheet with parchment paper and place carrots in a single layer on the pan.

Roast for about 45 minutes turning halfway through when carrots are tender and caramelized.

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