Ingredients
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
Instructions
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.