Glazed Carrots with Roasted Garlic and Onion Jam
2 pounds carrots, peeled and julienned
2 tablespoons Stonewall Kitchen Roasted Garlic Oil
2 tablespoons Stonewall Kitchen Roasted Garlic and Onion Jam
1/4 cup fresh parsley, chopped
Cook carrots in boiling, salted water until almost tender. Drain well.
Return to pan and toss with Roasted Garlic Oil and Roasted Garlic and Onion Jam. Saute 3-5 minutes until jam melts and carrots are fully coated.
Sprinkle with fresh parsley and serve warm.