Prep Time: 10 minutes | Cook Time: 25 minutes
- 6 carrots, sliced
- 3 Tbsp olive oil
- 2 Tbsp pear nectar
- 2 Tbsp honey
- salt and pepper to taste
- chopped fresh parsley
Preheat your oven to 350ºF and line a baking pan with foil.
In a bowl toss together the carrots, olive oil, pear nectar, honey, and salt and pepper. Arrange on the baking pan and cook until tender, about 25 minutes, stirring halfway. Serve topped with parsley.
You can also cook this recipe as whole carrots, baking for about 40 minutes until tender.
You can find pear nectar on your juice aisle.
Looking for a salad to serve with this meal? We love our Pomegranate and Brussels Sprouts Slaw.