Sweet and Spicy Carrots

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Ingredients
  • 8 carrots
  • 2 Tbsp Blood Orange Olive Oil
  • 1/2 cup of Serrano Honey Vinegar 
  • 1 Tbsp Chopped Parsley

Directions
  • Clean and peel carrots
  • Cut in halves and slice the long way about a 1/4 inch thick
  • Put aside
  • Heat Blood Orange Olive Oil in a pan.
  • Saute sliced carrots in Blood Orange Oil
  • As carrots soften, add Serrano Honey Vinegar.
  • Cover and turn off heat
  • Sprinkle with Parsley
  • Serve alongside mashed potatoes and poultry. (Great for Thanksgiving!)
Recipe by Bluff Cove's Briana

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