Oven-Roasted Carrots with Goat Cheese, Pine Nuts & Balsamic

Give your veggies a lift with the tangy sweetness of Italy’s beloved balsamic. We top it off with crumbled goat cheese and toasted pine nuts for an extraordinary side dish.

INGREDIENTS

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 4 ounces (1 stick) butter, melted
• 1/4 cup light brown sugar
• 2 tablespoons DeLallo Modenacrem Balsamic Glaze
• 1 ounce crumbled goat cheese
• 1 (2-ounce) jar DeLallo Pignoli Pine Nuts, toasted
• 1 tablespoon chopped fresh Italian parsley

DIRECTIONS

1. Preheat oven to 400˚F.
2. Arrange carrots on a baking sheet. Brush lightly with olive oil. Roast for about 25-30 minutes until browned.
3. Meanwhile, in a large saucepan, melt butter, then combine with brown sugar over low heat.
4. Once carrots are roasted, place on a large serving dish. Drizzle with sweet butter and balsamic. Sprinkle with cheese, pine nuts and parsley.