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.
