• Prep Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings


  • 3 tablespoons chicken broth
  • 3 tablespoons Alessi Balsamic Vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 2 pounds long stem carrots
  • 1/2 cup dried cranberries
  • 1 cup Vigo Feta Cheese, drained and crumbled
  • parsley, for garnish


In a bowl, combine chicken broth, vinegar, brown sugar, olive oil and season with salt and pepper. Add carrots to bowl and coat with the mixture. Line carrots on a parchment lined cookie sheet and pour remaining mixture over carrots. Bake at 400 degrees for 20 minutes.

Top with dried cranberries and feta cheese. Garnish with parsley and serve.